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Catfish Po'boys

 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
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

Catfish Po'boys (continued)

Directions (continued)

  • catfish. Yield: 4 servings.
Nutritional Facts: 1 sandwich equals 364 calories, 8 g fat (1 g saturated fat), 53 mg cholesterol, 1,001 mg sodium, 44 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 starch, 2-1/2 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.