Crispy Catfish Po’ Boys

Crispy Catfish Po’ Boys are a delicious and satisfying sandwich that originates from Louisiana. They are typically made with fried catfish fillets, coleslaw, pickles, and a soft roll.

First, preheat the broiler and position a rack about 6 inches away from it.

In a medium bowl, combine 3 cups of coleslaw mix, 1/4 cup mayonnaise, 1 tablespoon cider vinegar, 2 teaspoons granulated sugar, and 1 teaspoon celery seed. Mix well and set aside.

In a wide shallow bowl, beat 2 large eggs until well mixed. In another bowl, combine 3/4 cup yellow cornmeal, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Season the 4 catfish fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip each fillet in the beaten eggs, then coat them in the cornmeal mixture.

Arrange 4 long soft-crust Italian rolls, split, cut side up, on a baking sheet and toast them under the broiler until golden brown. Remove from the oven and turn off the broiler.

Heat 1 3/4 cups canola oil in a skillet over medium heat. Cook the catfish fillets in batches if necessary, turning them once, until the coating is golden and crisp, and the fish is cooked through, about 4 to 5 minutes per side. Transfer the cooked fillets to a baking sheet lined with paper towels to absorb any excess oil, and keep them warm in the oven.

To assemble the Po’ Boys, place 2 sandwich-style dill pickle slices on the bottom half of each roll. Top with a catfish fillet, a quarter of the coleslaw mixture, and cover with the top half of the roll. Cut the sandwiches in half and serve.

Crispy Catfish Po’ Boys are a delightful combination of flavors and textures, with the crunchy coating of the catfish contrasting with the creamy coleslaw and tangy pickles. They make for a satisfying and indulgent meal, perfect for lunch or dinner. Enjoy!

SERVES: 4

INGREDIENTS:

• 3 cups coleslaw mix
• 1/4 cup mayonnaise
• 1 Tbs. cider vinegar
• 2 tsp. granulated sugar
• 1 tsp. celery seed
• 2 large eggs
• 3/4 cup yellow cornmeal
• 11/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 4 4- to 5-oz. catfish fillets
• 4 long soft-crust Italian rolls, split
• 13/4 cups canola oil
• 8 sandwich-style dill pickle slices

INSTRUCTIONS:

1. Position a rack 6 inches from the broiler and heat the broiler on high.
2. Combine the coleslaw mix, mayonnaise, vinegar, sugar, and celery seed in a medium bowl; set aside.
3. Beat the eggs in a wide shallow bowl until well mixed. In another wide shallow bowl, combine the cornmeal, 3/4 tsp. salt, and 1/4 tsp. pepper. Season the fish all over with 1/2 tsp. salt and 1/4 tsp. pepper. Dip a fillet in the egg to coat, shake off the excess, and then dredge it in the cornmeal mixture, again shaking off the excess. Repeat with remaining fillets.
4. Arrange the rolls cut sides up on a baking sheet and toast until golden brown, 30 seconds. Remove from the oven and turn off the broiler.
5. Heat the oil in a 10-inch skillet over medium heat. Working in batches if necessary, cook the fillets, turning once, until the coating is golden and crisp and the fish is cooked through, 4 to 5 minutes per side. Transfer the fillets to a clean baking sheet lined with paper towels and keep warm in the oven.
6. To assemble, arrange 2 pickle slices on the bottom half of each roll. Top each with a fillet, a quarter of the coleslaw, and the other half of the roll. Cut the po’ boys in half and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 810 CALORIES | 35G PROTEIN | 86GCARB | 36G TOTAL FAT | 5GSAT FAT |
  17GMONO FAT | 12G POLY FAT | 110MGCHOL | 1,360MGSODIUM | 6G FIBER

NOTE:

• Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.