CATFISH PO'BOYS
When my neighbor prepared these large full-flavored sandwiches, I had to have the recipe. Strips of catfish are treated to a zesty Cajun cornmeal breading, then served on a bun with packaged broccoli coleslaw mix dressed in a homemade sauce. -Mildred Sherrer Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 364 calories, Fat 8g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 1001mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein.
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.
Nutrition Facts : Calories 1069.7 calories, Carbohydrate 128.7 g, Cholesterol 72.2 mg, Fat 48.6 g, Fiber 9.4 g, Protein 29.8 g, SaturatedFat 8.4 g, Sodium 2961.1 mg, Sugar 6.4 g
FRIED CATFISH PO BOY
Provided by Tyler Florence
Categories main-dish
Time 2h33m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
- Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.
- Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.
- To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side.
- Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.
- In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.
CATFISH PO' BOYS
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
CATFISH POORBOY
If I remember correctly, I got this recipe from the Graham Kerr TV show, you know the Galloping Gourmet who went to healthy cooking. I use Seattle Sourdough Round Twins and it works perfectly.
Provided by Chef PotPie
Categories One Dish Meal
Time 25m
Yield 2 Sandwiches, 2 serving(s)
Number Of Ingredients 12
Steps:
- Cut rolls 2/3 through, leaving a "hinge.".
- Dig out bread from the crust, leaving 1/2 inch or so shell.
- In large skillet in 1 tablespoon oil, sauté garlic, jalapeño, red bell pepper strips, onion, tomato paste, crushed red pepper flakes and lime juice.
- Sauté for 3 minutes, then add 1 cup water and basil.
- Gently add room temperature fillets to the pan, pushing aside veggies. With pastry brush, brush liquid over fillets.
- Remove pan from stove top and place in oven under broiler and broil 8 minutes.
- Spoon some veggie mixture into bread shell, place fish fillet over, add more veggies, close and serve.
Nutrition Facts : Calories 610.3, Fat 26.9, SaturatedFat 5.4, Cholesterol 106.5, Sodium 564.5, Carbohydrate 48.6, Fiber 5, Sugar 9.6, Protein 43.5
FRIED CATFISH PO BOY
Make and share this Fried Catfish Po Boy recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 23m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- To make the seasoned fry cornmeal: mix together all the ingredients (makes enough for about five 5-7 oz. catfish fillets).
- In a deep frying pan or pot, preheat enough vegetable oil to completely submerge the catfish, to 350°.
- Dredge the catfish fillet in the seasoned cornmeal; fry fillet in oil for 8 minutes (the catfish will float when done).
- Remove fillet from oil and place on paper towels or a brown paper bag to drain.
- Spread the top slice of toasted french bread with mayo.
- Add a layer of hamburger dill pickle slices and sprinkle with shredded green cabbage.
- Put the catfish fillet on the bottom slice; sandwich the two halves together; cut on the diagonal and serve right away.
- Additional or other topping suggestions: cheddar cheese, bacon, celery-seed laced coleslaw, jalapeno tartar sauce, Louisiana hot sauce.
Nutrition Facts : Calories 582.8, Fat 15, SaturatedFat 3.2, Cholesterol 74.7, Sodium 1418, Carbohydrate 78, Fiber 6.5, Sugar 3, Protein 34.2
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- Combine the coleslaw mix, mayonnaise, vinegar, sugar, and celery seed in a medium bowl. Set aside.
- Heat the oil in a large sturdy skillet over medium-high heat, until reaches 350° F, or when a small piece of bread sizzles and browns in about 30 seconds when tossed in the oil.
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- Combine milk and catfish in a large bowl, tossing gently to coat. Remove fish from bowl; shake off excess milk. Sprinkle fish with salt. Combine cornmeal and Cajun seasoning in a large zip-top plastic bag. Add fish to bag. Seal and shake to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
- While fish cooks, combine vinegar and next 4 ingredients (vinegar through pepper) in a medium bowl. Add broccoli coleslaw; toss well to coat. Spoon 1/2 cup slaw mixture onto bottom half of each roll. Arrange fish evenly over each serving, and top with top halves of rolls.
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