Fried Catfish Po-Boy

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 2 hours 10 minutes

Ingrédients

Cajun Remoulade sauce

3 cups coleslaw mix (about 8 ounces)

¼ cup mayonnaise

1 tbsp apple cider vinegar

2 tsp granulated sugar

½ tsp Kosher salt

¼ tsp black pepper

1 tsp celery seed

vegetable oil (Enough for 1 to 2 inches in a sturdy skillet)

4 7 oz catfish fillets (skinned)

Kosher salt and freshly ground black pepper

1 cup milk

2 large eggs (lightly beaten)

1 cup cornmeal (fine or medium ground, not too coarse)

½ cup all-purpose flour

½ tsp cayenne pepper

4 long soft-crust Italian rolls (split)

1 cup Cajun remoulade

½ cup sandwich pickles (sliced)

3 large tomatoes (sliced)

Louisiana hot sauce (for serving)

Lemon wedges (for serving)

Instructions

Make the Cajun Remoulade Sauce

Prepare the Cajun remoulade sauce. Keep covered in the refrigerator until ready to use. Can be made 3 days in advance.

Make the Coleslaw

In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, pepper, and celery seed.

Place the slaw mix (dry ingredients only) in a medium-sized bowl. Add the dressing and stir until fully coated. Set aside. If not used within an hour, place in the refrigerator, covered, for up to 3 hours.

Prepare the Catfish

Heat the oil in a large sturdy skillet over medium-high heat, until reaches 350°F, or when a small piece of bread sizzles and browns in about 30 seconds when tossed in the oil.

Place the milk and eggs together in a medium bowl or pan, and whisk together.

In a separate bowl or pan, mix together the cornmeal, flour, 1 teaspoon salt, ½ teaspoon pepper, and cayenne (½ tsp).

One at a time, dip the catfish fillets into the wet mixture, then dredge in the corn meal/flour mixture, completely covering the fillets.

In batches, fry the fillets until golden brown, about 3 - 4 minutes. Drain on paper towels.

Assemble the Po-boy

If desired, cut the ends off of the rolls, and if they are long rolls, cut them in half.

Smear a good helping (about 2 tablespoons) of the remoulade sauce on the bottom of each roll. Then add a layer of pickles, tomato slices, then the catfish fillets, and top with coleslaw.

Add a good few squeezes of fresh lemon and several dashes of hot sauce. Top with bun. Serve at once.

Nutrition

• Calories: 427 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 13 g
• Acides Gras Trans: 0.04 g
• Cholestérol: 107 mg
• Sodium: 458 mg
• Glucides Totaux: 55 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 11 g
• Protéines: 13 g