Real Recipes From Real Home Cooks ®

catfish po'boys

a recipe by
Samantha Bideau
Louisville, KY

I usually toss my fish in some cornstarch before I dip it in the liquid. This helps the fish hold the coatings.

serves 4 servings
method Deep Fry

Ingredients For catfish po'boys

  • 2 Tbsp
  • 1 Tbsp
    sour cream
  • 1 Tbsp
    white wine vinegar
  • 1 tsp
  • 2 c
    broccoli coleslaw mix
  • 1/4 c
  • 2 tsp
    cajun seasoning
  • 1/2 tsp
  • 1/4 tsp
    cayenne pepper
  • 1 lb
    catfish fillets, cut into 2 1/2" strips
  • 2 Tbsp
  • 2 tsp
    olive oil
  • 4
    rolls, split

How To Make catfish po'boys

  • 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. Dip the fish in milk and 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 for 4-6 minutes on each side or until fish flakes easily and coating is golden brown. Spoon coleslaw onto rolls; top with catfish.

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