Name: Catfish Po'Boy
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Shredded coleslaw mix - 1 (16 ounce) package; Pickled pepperoncini peppers, chopped - ¼ cup; Diced red onion - ¼ cup; Mayonnaise - ⅓ cup; Lemon, juiced - ½; Red wine vinegar - 1 tablespoon; Dijon mustard - 1 teaspoon; White sugar - 1 teaspoon; Salt - 1 teaspoon; Granulated garlic - 1 tablespoon; Granulated onion - ½ teaspoon; Lemon pepper - ¼ teaspoon; Catfish - 8 (3 ounce) fillets; Hot sauce (such as Tabasco®) - 2 tablespoons; Cajun seasoning - ½ cup; All-purpose flour - 2 cups; Cornmeal - 2 cups; Bread crumbs - 2 cups; Granulated garlic - 1 tablespoon; Granulated onion - 1 tablespoon; Ground black pepper - 1 ½ teaspoons; Cayenne pepper - ½ teaspoon; Olive oil for frying - 1 cup; Italian-style hoagie buns, split lengthwise - 4; Remoulade-style sandwich spread (see footnote for recipe link) - 1 cup; Lemon, cut into wedges - 1; Cherry tomato halves - 1 cup; Banana pepper rings - ½ cup

Ingredients for - Catfish Po'Boy

1. Shredded coleslaw mix 1 (16 ounce) package

2. Pickled pepperoncini peppers, chopped ¼ cup

3. Diced red onion ¼ cup

4. Mayonnaise ⅓ cup

5. Lemon, juiced ½

6. Red wine vinegar 1 tablespoon

7. Dijon mustard 1 teaspoon

8. White sugar 1 teaspoon

9. Salt 1 teaspoon

10. Granulated garlic 1 tablespoon

11. Granulated onion ½ teaspoon

12. Lemon pepper ¼ teaspoon

13. Catfish 8 (3 ounce) fillets

14. Hot sauce (such as Tabasco®) 2 tablespoons

15. Cajun seasoning ½ cup

16. All-purpose flour 2 cups

17. Cornmeal 2 cups

18. Bread crumbs 2 cups

19. Granulated garlic 1 tablespoon

20. Granulated onion 1 tablespoon

21. Ground black pepper 1 ½ teaspoons

22. Cayenne pepper ½ teaspoon

23. Olive oil for frying 1 cup

24. Italian-style hoagie buns, split lengthwise 4

25. Remoulade-style sandwich spread (see footnote for recipe link) 1 cup

26. Lemon, cut into wedges 1

27. Cherry tomato halves 1 cup

28. Banana pepper rings ½ cup

How to cook deliciously - Catfish Po'Boy

1 . Stage

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.

2 . Stage

Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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. pelicangal