Ingredients
Coleslaw:
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1 (16 ounce) package shredded coleslaw mix
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¼ cup pickled pepperoncini peppers, chopped
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¼ cup diced red onion
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⅓ cup mayonnaise
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½ lemon, juiced
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1 tablespoon red wine vinegar
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1 teaspoon Dijon mustard
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1 teaspoon white sugar
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1 teaspoon salt
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1 tablespoon granulated garlic
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½ teaspoon granulated onion
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¼ teaspoon lemon pepper
Catfish:
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8 (3 ounce) fillets catfish
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2 tablespoons hot sauce (such as Tabasco®)
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½ cup Cajun seasoning
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2 cups all-purpose flour
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2 cups cornmeal
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2 cups bread crumbs
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1 tablespoon granulated garlic
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1 tablespoon granulated onion
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1 ½ teaspoons ground black pepper
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½ teaspoon cayenne pepper
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1 cup olive oil for frying
Assembly:
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4 Italian-style hoagie buns, split lengthwise
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1 cup remoulade-style sandwich spread (see footnote for recipe link)
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1 lemon, cut into wedges
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1 cup cherry tomato halves
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½ cup banana pepper rings
Directions
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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.
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Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
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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.
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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.
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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.
![close up view of a Catfish Po'Boy with a slaw, served with tomatoes on a plate]()
pelicangal
Editor's Note:
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.
Nutrition Facts (per serving)
| 1070 | Calories |
| 49g | Fat |
| 129g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 1070 | |
| % Daily Value * | |
| Total Fat 49g | 62% |
| Saturated Fat 8g | 42% |
| Cholesterol 72mg | 24% |
| Sodium 2961mg | 129% |
| Total Carbohydrate 129g | 47% |
| Dietary Fiber 9g | 34% |
| Total Sugars 6g | |
| Protein 30g | 60% |
| Vitamin C 48mg | 53% |
| Calcium 231mg | 18% |
| Iron 8mg | 47% |
| Potassium 803mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
