Nice and Spicy Catfish Po'boy

  1. For the Slaw: Toss cabbage, onions, carrots and parsley until well mixed.
  2. In a small bowl, combine oil, vinegar, mayonnaise, sugar and seasonings.
  3. Stir well.
  4. Pour dressing over cabbage mixture and toss gently.
  5. Refrigerate 2 hours before frying catfish.
  6. For the Po'Boys: Preheat oven to 375F Submerge fish in a bowl of ice water 30 minutes prior to frying.
  7. This process will help to firm fish and keep it moist during cooking.
  8. In a large
  9. To Dutch oven or FryDaddy, place enough oil to cover fish by 12 inches.
  10. Preheat oil to 365F
  11. In a mixing bowl, whisk together milk, egg, water, mustard, lemon juice and hot sauce.
  12. Remove fish from ice water and place in Creole mustard batter then in corn flour.
  13. Fry until golden brown and beginning to float to surface.
  14. Do not overcook.
  15. Fish are best when crisp on outside but tender and juicy inside.
  16. Drain on paper towels.
  17. Slice poboy loaves in half and place on a cookie sheet.
  18. Toast lightly in oven.
  19. When bread is lightly browned, place 1 catfish filet on 1/2 of toasted loaf.
  20. Top with sliced red onions and a generous portion of coleslaw.
  21. Top with remaining half of poboy loaf and press firmly.

cabbage, onion, carrot, parsley, vegetable oil, cider vinegar, mayonnaise, sugar, mustard, garlic, celery, cayenne pepper, catfish fillets, milk, egg, water, creole mustard, lemon, hot sauce, cornflour, bread, red onion

Taken from www.food.com/recipe/nice-and-spicy-catfish-poboy-495008 (may not work)

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