Save on Pinterest

Catfish Po’Boys

Total Time

Prep/Total Time: 30 min.


4 servings

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
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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


  1. In a small bowl, whisk the mayonnaise, sour cream, vinegar and sugar until smooth. Add coleslaw mix; toss to coat. Set aside.
  2. 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.
  3. In a large nonstick skillet, cook catfish over medium heat in oil until fish just begins to flake easily with a fork and coating is golden brown, 4-5 minutes on each side. Spoon coleslaw onto rolls; top with catfish.

Nutrition Facts

4 ounce-weight: 364 calories, 8g fat (1g saturated fat), 53mg cholesterol, 1001mg sodium, 44g carbohydrate (0 sugars, 4g fiber), 28g protein.

Recommended Video