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Crispy Catfish Po'Boy

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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
40 min
SERVINGS
8 servings
Lunch Southern
Crispy Catfish Po'Boy
Ingredients
  • 1 (16 ounce) package shredded coleslaw mix
  • 1/4 cup pickled pepperoncini peppers, chopped
  • 1/4 cup diced red onion
  • 1/3 cup mayonnaise
  • 1/2 lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 tablespoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/4 teaspoon lemon pepper
  • 8 (3 ounce) fillets catfish
  • 2 tablespoons hot sauce (such as Tabasco®)
  • 1/2 cup Cajun seasoning
  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 2 cups bread crumbs
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 1/2 teaspoons ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 cup olive oil for frying
  • 4 Italian-style hoagie buns, split lengthwise
  • 1 cup remoulade-style sandwich spread (see footnote for recipe link)
  • 1 lemon, cut into wedges
  • 1 cup cherry tomato halves
  • 1/2 cup banana pepper rings
Instructions
1
Combine the coleslaw mix with sliced pepperoncini peppers, thinly sliced red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, and 1/2 teaspoon granulated onion in a large bowl. Mix until everything is well incorporated. Cover and refrigerate until you're ready to serve.
2
Place the catfish fillets in a large shallow baking dish. Drizzle hot sauce over the top and turn the fillets to coat them evenly.
3
In a large brown paper bag, combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, and 1 tablespoon granulated onion. Add the black pepper and cayenne pepper to give it an extra kick. Then, gently add the catfish fillets and shake the bag until they're evenly coated.
4
Heat olive oil in a large skillet over medium-high heat. Fry the breaded catfish fillets until they're golden brown and crispy, about 3 minutes per side. Remove them from the skillet and place them on paper towel-lined plates to drain excess oil.
5
Spread a generous amount of remoulade-style spread onto each hoagie bun. Place 2 catfish fillets on top and finish it off with a generous helping of coleslaw. Garnish with a lemon wedge, cherry tomato halves, and banana pepper rings to add some extra flavor and color.