Catfish Po Boys Recipes

CATFISH PO'BOYS

Steps:

• In a small bowl, whisk the mayonnaise, sour cream, vinegar and sugar until smooth. Add coleslaw mix; toss to coat. Set aside. , In a large resealable plastic bag, combine the cornmeal, Cajun seasoning, salt and cayenne. Place the milk in a shallow bowl. In a shallow bowl, toss the catfish with milk. Place in bag, a few pieces at a time; seal bag and shake to coat., In a large nonstick skillet, cook catfish over medium heat in oil until fish just begins to flake easily with a fork and coating is golden brown, 4-5 minutes on each side. Spoon coleslaw onto rolls; top with catfish.

CATFISH PO' BOY

Steps:

• Preheat the oven to 300 degrees F. Fill a large Dutch oven halfway with oil. Heat to 350 degrees F over medium heat. Line a baking sheet with a wire cooling rack.
• Sprinkle the catfish with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon of the Cajun seasoning. Set up a breading station with 3 shallow dishes. In the first dish, season the flour with the remaining 1 teaspoon Cajun seasoning. Lightly beat the egg in the second dish. Mix the breadcrumbs and a pinch of salt in the last dish. Bread the fillets in the flour, then the egg, then the breadcrumbs, allowing the excess from each to drip off. Carefully slip them into the hot oil and fry for 1 to 2 minutes per side. Remove to the cooling rack. Place 2 slices of American cheese on each piece of fish and put in the oven until the cheese is melted, 2 to 3 minutes.
• Meanwhile, combine the mayonnaise, tartar sauce, chives, capers, Dijon and sriracha in a medium bowl. Season with salt and pepper. In another bowl, toss the lettuce with the red wine vinegar and a pinch of salt and pepper. Spread the sauce on both halves of the hoagie. Layer the bottom bun with pickles, tomatoes, fish, lettuce and assorted chips. Top with the other half of the bun.

CATFISH PO BOY

Steps:

• Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
• Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
• Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
• Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
• Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

CATFISH PO' BOYS

Steps:

• Preheat the oven to 375 degrees F.
• In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 365 degrees F.
• Slice the po' boy rolls in half, (not cutting through), and put them on a baking sheet. Lightly toast the bread in the preheated oven.
• Combine the corn flour, seasoning and salt and pepper, to taste, in a shallow dish. Pat the fillets dry and dredge them in the seasoned flour mixture, shaking of the excess.
• Once the oil is properly heated, carefully drop the catfish into the oil. Be careful not to overcrowd the pot. Fry until golden brown and beginning to float to the surface, about 5 minutes. Do not overcook. Carefully remove the fillets with a slotted spoon or spider and drain them on paper towels. Put 1 catfish fillet in each toasted roll and top with lettuce, tomatoes, and hot sauce. Serve with lemon wedges.

FRIED CATFISH PO' BOYS

Steps:

• Fill a large Dutch oven halfway full with oil, and heat over medium-high heat until a deep-fry thermometer registers 375°.
• In a large bowl, sprinkle fish with salt; set aside.
• In another large bowl, whisk together flour, cornmeal, and Cajun seasoning. In a medium bowl, whisk together eggs and 1 tablespoon water.
• Working in batches, dip fish in egg mixture, letting excess drip off. Dredge in flour mixture, shaking off excess. Fry fish until golden brown, 4 to 5 minutes. Remove using a spider strainer, and let drain on paper towels.
• Spread about 3 tablespoons Sweet Chili Rémoulade on cut sides of each loaf. Top bottom halves with lettuce, tomatoes, shallot, and fried catfish; drizzle each with an additional 1 tablespoon Sweet Chili Rémoulade. Cover with top halves. Serve immediately.
• In a medium bowl, combine all ingredients. Cover and refrigerate until ready to use, up to 3 days.

AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW

Steps:

• Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
• Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
• Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
• Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
• Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
• Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

CRISPY CATFISH PO BOYS

Steps:

• Position a rack 6 inches from the broiler and heat the broiler on high. Combine the coleslaw mix, mayonnaise, vinegar, sugar, and celery seed in a medium bowl; set aside. 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. 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. 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. 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.