Fried Catfish Po Boy
You can never have too many main course recipes, so give Fried Catfish Po Boy a try. This recipe serves 2. Watching your figure? This dairy free and pescatarian recipe has 604 calories, 38g of protein, and 32g of fat per serving. For $3.87 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up egg, tomato, mayonnaise, and a few other things to make it today. 16 people were impressed by this recipe. It is a pretty expensive recipe for fans of Cajun food. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Food Republic. Overall, this recipe earns a great spoonacular score of 89%. If you like this recipe, you might also like recipes such as Fried Catfish Po'Boy with Celeriac Remoulade Sauce, Catfish Po'boy with Hoisin-Peanut Sauce, and Blackened Catfish Po'boy with Light Tartar Sauce.
Servings: 2
Ingredients:
large pinch of freshly ground black pepper
2 large catfish fillets
1/4 teaspoon celery salt
1/2 teaspoon coarse salt
sliced dill pickles
1 egg
1 tablespoon freshly squeezed lemon juice
1 long French or Italian roll
1/4 cup mayonnaise
2 cups red cabbage, shredded
4 leaves red-leaf lettuce, washed and dried
1/4 teaspoon each salt and cayenne pepper
1 ripe tomato, thinly sliced
canola or vegetable oil, for frying
1/2 cup yellow cornmeal
Equipment:
bowl
oven
frying pan
paper towels
Cooking instruction summary:
Combine all coleslaw ingredients in a medium bowl, cover and refrigerate. Beat egg in a shallow dish. Preheat oven to 375 degrees. Combine cornmeal, salt and cayenne in a shallow dish, then dip each catfish fillet in egg and coat thoroughly in cornmeal mixture. Heat about 1/2 inch of oil over medium heat in a heavy skillet (cast-iron works best) and fry fillets on each side for 5-7 minutes or until golden brown. Drain on paper towels. Lightly toast the bread directly on the racks in the oven for about 5 minutes. Remove bread from oven, allow to cool slightly, then assemble each sandwich as follows: Catfish, lettuce, tomato, coleslaw, pickles. Slice sandwiches in half and serve with a lemon wedge on the side.
Step by step:
1. Combine all coleslaw ingredients in a medium bowl, cover and refrigerate. Beat egg in a shallow dish. Preheat oven to 375 degrees.
2. Combine cornmeal, salt and cayenne in a shallow dish, then dip each catfish fillet in egg and coat thoroughly in cornmeal mixture.
3. Heat about 1/2 inch of oil over medium heat in a heavy skillet (cast-iron works best) and fry fillets on each side for 5-7 minutes or until golden brown.
4. Drain on paper towels. Lightly toast the bread directly on the racks in the oven for about 5 minutes.
5. Remove bread from oven, allow to cool slightly, then assemble each sandwich as follows: Catfish, lettuce, tomato, coleslaw, pickles. Slice sandwiches in half and serve with a lemon wedge on the side.
Nutrition Information:
covered percent of daily need
