Catfish Po'Boy

Name: Catfish Po'Boy
Total time: 40
Yield: 8
Ingredients: 1 (16 ounce) package shredded coleslaw mix; 0.25 cup pickled pepperoncini peppers, chopped; 0.25 cup diced red onion; 0.33333334326744 cup mayonnaise; 0.5 lemon, juiced; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon white sugar; 1 teaspoon salt; 1 tablespoon granulated garlic; 0.5 teaspoon granulated onion; 0.25 teaspoon lemon pepper; 8 (3 ounce) fillets catfish; 2 tablespoons hot sauce (such as Tabasco®); 0.5 cup Cajun seasoning; 2 cups all-purpose flour; 2 cups cornmeal; 2 cups bread crumbs; 1 tablespoon granulated garlic; 1 tablespoon granulated onion; 1.5 teaspoons ground black pepper; 0.5 teaspoon cayenne pepper; 1 cup olive oil for frying; 4 Italian-style hoagie buns, split lengthwise; 1 cup remoulade-style sandwich spread (see footnote for recipe link); 1 lemon, cut into wedges; 1 cup cherry tomato halves; 0.5 cup banana pepper rings

Recipe by Allrecipes from allrecipes.com

Lunch 40 Mins.

Ingredients

8 servings

•

1 (16 ounce) package shredded coleslaw mix
•

0.25 cup pickled pepperoncini peppers, chopped
•

0.25 cup diced red onion
•

0.33333334326744 cup mayonnaise
•

0.5 lemon, juiced
•

1 tablespoon red wine vinegar
•

1 teaspoon Dijon mustard
•

1 teaspoon white sugar
•

1 teaspoon salt
•

1 tablespoon granulated garlic
•

0.5 teaspoon granulated onion
•

0.25 teaspoon lemon pepper
•

8 (3 ounce) fillets catfish
•

2 tablespoons hot sauce (such as Tabasco®)

•

0.5 cup Cajun seasoning
•

2 cups all-purpose flour
•

2 cups cornmeal
•

2 cups bread crumbs
•

1 tablespoon granulated garlic
•

1 tablespoon granulated onion
•

1.5 teaspoons ground black pepper
•

0.5 teaspoon cayenne pepper
•

1 cup olive oil for frying
•

4 Italian-style hoagie buns, split lengthwise
•

1 cup remoulade-style sandwich spread (see footnote for recipe link)
•

1 lemon, cut into wedges
•

1 cup cherry tomato halves
•

0.5 cup banana pepper rings

Instructions

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.
Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
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.
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.
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.