Cajun and Creole Recipes
Classic Catfish Po'Boy with Homemade Slaw
Catfish Po'Boys are famous in Louisiana, especially in New Orleans.
Yield: 2 servings
Ingredients
Homemade Slaw
- 1 pound slaw mix
- 1 tablespoon granulated sugar
- 1/4 cup cider vinegar
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard
- Salt and pepper to taste
- Hot sauce to taste
Po'Boy
- 2 U.S. Farm-Raised Catfish Fillets
- 4 ounces fish breading
- 2 tablespoons Cajun seasoning
- 1 to 1 1/2 cups frying oil
- 2 (6 inch) French rolls
- 1 ripe tomato, sliced
Instructions
Homemade Slaw
- Combine all ingredients and season to taste; cover and refrigerate.
Po'Boy
- 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.
Attribution
Recipe and photo used with permission from:
The Catfish Institute