Classic Catfish Po'Boy with Homemade Slaw
Catfish Po'Boys are famous in Louisiana, especially in New Orleans.
- 2 U.S. Farm-Raised Catfish Fillets
- 4 ounces fish
- 2 tablespoons Cajun seasoning
- 1 to 1 1/2 cups frying oil
- 2 (6-inch)
- 1 ripe tomato, sliced
- 1 pound slaw mix
- 1 tablespoon sugar
cup cider vinegar
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard
and pepper to taste
- Hot sauce to taste
- To make slaw, combine all ingredients and season to taste; cover and refrigerate.
- In a shallow dish, mix breading and seasoning. Coat fillets in mixture,
shaking off any excess.
- Heat oil in large skillet over medium high heat. Add fillets; cook until
golden brown, approximately 4 minutes, turning once.
- Remove catfish, and let drain on paper towel.
- Split French rolls and spoon slaw mix in, place fried catfish on top of
slaw, and add sliced tomatoes.
Yield: 2 servings
Reprinted with permission from
The Catfish Institute.
Other Cajun and Creole recipes you may like...
Uptown Red Beans and Rice
Louisiana-Style Red Bean Pasta Salad