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Catfish Po'boys

Catfish Po'boys
This tribute to a great Southern staple does fried catfish serious justice. A creative Cajun coleslaw tops perfectly fried fish for a sandwich you won’t be able to get enough of. —Ann Baker, Texarkana, Texas
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • CAJUN COLESLAW:
  • 3-3/4 cups coleslaw mix
  • 1/2 cup Hellmann's® Real Mayonnaise
    [x]
    Summertime Staple
    Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

    See More Recipes >

  • 3 tablespoons seafood cocktail sauce
  • 1/2 teaspoon Cajun seasoning
  • 1/4 teaspoon seafood seasoning
  • SANDWICHES:
  • 1/2 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon seafood seasoning
  • 2/3 cup buttermilk
  • 4 catfish fillets (6 ounces each)
  • Oil for deep-fat frying
  • 4 hoagie buns, split

Directions

  • In a large bowl, toss the coleslaw ingredients; set aside.
  • In a shallow bowl, combine the cornmeal, flour, salt, Cajun seasoning
  • and seafood seasoning. Place buttermilk in another shallow bowl. Dip
  • fish in buttermilk, then coat with cornmeal mixture.
  • In an electric skillet, heat 1/4 in. of oil to 375°. Cook fillets
© Taste of Home 2013

2 of 2

Catfish Po'boys (continued)

Directions (continued)

  • for 2-3 minutes on each side or until fish flakes easily with a
  • fork. Drain on paper towels.
  • Place fish and coleslaw on bun bottoms; replace bun tops. Yield: 4
  • servings.
Nutrition Facts: 1 sandwich equals 879 calories, 57 g fat (8 g saturated fat), 91 mg cholesterol, 1,283 mg sodium, 53 g carbohydrate, 3 g fiber, 37 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013