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Crispy Catfish Po Boys

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Serves four.

  • by David Bonom from Fine Cooking
    Issue 103

Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.

  • 3 cups coleslaw mix
  • 1/4 cup mayonnaise
  • 1 Tbs. cider vinegar
  • 2 tsp. granulated sugar
  • 1 tsp. celery seed
  • 2 large eggs
  • 3/4 cup yellow cornmeal
  • Kosher salt and freshly ground black pepper
  • Four 4- to 5-oz. catfish fillets
  • 4 long soft-crust Italian rolls, split
  • 1-3/4 cups canola oil
  • 8 sandwich-style dill pickle slices

Position a rack 6 inches from the broiler and heat the broiler on high.

Combine the coleslaw mix, mayonnaise, vinegar, sugar, and celery seed in a medium bowl; set aside.

Beat the eggs in a wide shallow bowl until well mixed. In another wide shallow bowl, combine the cornmeal, 3/4 tsp. salt, and 1/4 tsp. pepper. Season the fish all over with 1/2 tsp. salt and 1/4 tsp. pepper. Dip a fillet in the egg to coat, shake off the excess, and then dredge it in the cornmeal mixture, again shaking off the excess. Repeat with remaining fillets.

Arrange the rolls cut sides up on a baking sheet and toast until golden brown, 30 seconds. Remove from the oven and turn off the broiler.

Heat the oil in a 10-inch skillet over medium heat. Working in batches if necessary, cook the fillets, turning once, until the coating is golden and crisp and the fish is cooked through, 4 to 5 minutes per side. Transfer the fillets to a clean baking sheet lined with paper towels and keep warm in the oven.

To assemble, arrange 2 pickle slices on the bottom half of each roll. Top each with a fillet, a quarter of the coleslaw, and the other half of the roll. Cut the po’ boys in half, and serve.

Serving Suggestions

Serve with Spiced Sweet Potato Fries or toss extra coleslaw mix with a simple olive oil and cider vinegar dressing.

nutrition information (per serving):
Calories (kcal): 810; Fat (g): 36; Fat Calories (kcal): 330; Saturated Fat (g): 5; Protein (g): 35; Monounsaturated Fat (g): 17; Carbohydrates (g): 86; Polyunsaturated Fat (g): 12; Sodium (mg): 1360; Cholesterol (mg): 110; Fiber (g): 6;

Photo: Scott Phillips

BLAND! My husband made a polite smile my way before reaching for the hot sauce. I whipped up a quick impromptu remoulade-like sauce to top it off but by that time the sandwich was cold and I was too disappointed to enjoy. Also added sliced tomatoes. My 5 year olds ate it though. Made southern collard greens and oven baked sweet potato fries to go with.

I grew up in New Orleans and can't ever remember a po-boy with coleslaw on it. Traditional toppings or 'Dressed' as the locals call it are mayo, lettuce, tomato and pickles, some also add ketchup. To season the fish a bit more authentically try Louisiana Fish Fry or Zatrarains Fish Fry. Both are pre-seasoned and work well. Enjoy

I;m quite familiar with catfish poboys and this recipe is authentic. Where is the "oven baked" bit?

This recipe has certainly taken 'Oven Baked' to a new level! I was already to make it until I came to all that canola oil...think I'll pass.

everyone loved it

Loved the recipe, but why on earth does the description say it's "oven-baked"?

Incredibly easy to make. Everyone loved it. The breading was remarkably crisp. You can't get it any better. Even if you were on Bourbon Street!

Very good; just be sure to season the fish well and add the slaw and pickle for flavor. See my entire review at: http://themomchef.blogspot.com/2010/03/crispy-catfish-po-boys-from-fine.html

Absolutely delicious!! It was so fast and easy to make and I have to admit we stuffed ourselves silly. This is definitely on my favorites list.

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