This traditional po’ boy sandwich is made with hoagie bread stuffed with crispy fried catfish and zesty coleslaw.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 4 sandwiches |
Ingredients
- 1 (16 ounce) package shredded coleslaw mix
- ¼ cup pickled pepperoncini peppers, chopped
- ¼ cup diced red onion
- ⅓ cup mayonnaise
- ½ lemon, juiced
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 tablespoon granulated garlic
- ½ teaspoon granulated onion
- ¼ teaspoon lemon pepper
- 8 (3 ounce) fillets catfish
- 2 tablespoons hot sauce (such as Tabasco®)
- ½ cup Cajun seasoning
- 2 cups all-purpose flour
- 2 cups cornmeal
- 2 cups bread crumbs
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 ½ teaspoons ground black pepper
- ½ 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
- ½ 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.
- Here’s the recipe for
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- 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
| Calories | 1070 kcal |
| Carbohydrate | 129 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 9 g |
| Protein | 30 g |
| Saturated Fat | 8 g |
| Sodium | 2961 mg |
| Sugars | 6 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
Ahhh where is the pickle? dropped the tomatos and added pickles as it’s not a po’boy without it.
The breading is perfectly seasoned. The spicy slaw is unique and delicious and adds nice cold crisp mouth feel. I’ve been using Allrecipes for 5 years now and this is the first review i have written. After dinner i threw together another batch of the breading for the next time. Hope this gem doesn’t stay hidden. I fried at 320 for 5 minutes.
Followed recipe. Delicious.
I would actually prefer this without the bread, or maybe a burger size.
Quick and easy just the right amount of heat and the fish was crispy adding cole slaw gave it that pop and sweet crunch. YUMMY
Awesome!!! I don’t eat cole slaw and this was good. My whole family liked it. I will make again.
This was very good! I only made 1/2 of the ‘breading’, and I still had quite a bit leftover after coating all the fish, so… I also reduced the garlic powder in the slaw, as 1 Tbsp. granulated garlic powder seemed a bit much to me. The fish itself came out very flavorful and moist. Everything went together nicely! Thanks for sharing. 🙂
Perfect just as it is!