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Catfish Po’Boys

Total Time

Prep/Total Time: 30 min.

Makes

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
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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

  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.

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