Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.
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.
Serve with Spiced Sweet Potato Fries or toss extra coleslaw mix with a simple olive oil and cider vinegar dressing.
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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?
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