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
- 2 tablespoons fat-free mayonnaise
- 1 tablespoon fat-free sour cream
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 2 cups broccoli coleslaw mix
- 1/4 cup cornmeal
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 pound catfish fillets, cut into 2-1/2-inch strips
- 2 tablespoons fat-free milk
- 2 teaspoons olive oil
- 4 kaiser rolls, split
- 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 for 4-5 minutes on each side or until fish flakes easily with a fork and coating is golden brown. Spoon coleslaw onto rolls; top with catfish. Yield: 4 servings.
Originally published as Catfish Po'boys in Quick Cooking July/August 2003, p29
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