Catfish Po'Boy

Ingredients

• (16 ounce) packageshredded coleslaw mix
• 1/4 cup pickled pepperoncini peppers, chopped
• 1/4 cup diced red onion
• 1/3 cup mayonnaise
• 1/2 lemon, juiced
• tablespoon red wine vinegar
• teaspoon Dijon mustard
• teaspoon white sugar
• teaspoon salt
• tablespoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/4 teaspoon lemon pepper
• (3 ounce) filletscatfish
• tablespoon shot sauce (such as Tabasco®)
• 1/2 cup Cajun seasoning
• cup sall-purpose flour
• cup scornmeal
• cup sbread crumbs
• tablespoon granulated garlic
• tablespoon granulated onion
• 1/2 teaspoon sground black pepper
• 1/2 teaspoon cayenne pepper
• cup olive oil for frying
• Italian-style hoagie buns, split lengthwise
• cup remoulade-style sandwich spread (see footnote for recipe link)
• lemon, cut into wedges
• cup cherry tomato halves
• 1/2 cup banana pepper rings

Instructions

1. Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
2. Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
3. Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
4. Heat olive oil in a large skillet over medium high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel lined paper plates to drain.
5. Spread each hoagie bun with 1/4 cup remoulade style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings. pelicangal

Tips

Here's the recipe for Remoulade-Style Sandwich Spread . The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.