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--- recipes:crispy_catfish_poboys [2016/11/16 10:05] – jmarcos
+++ recipes:crispy_catfish_poboys [2016/12/21 10:09] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:catfish_poboy.png?direct&200|}}
+====== Crispy Catfish Po' Boys ======
+/* Description */
+Topped with creamy coleslaw and pickles, this rendition of the classic new orleans sandwich makes a satisfying dinner.
+<WRAP right>{(rater>id=100|name=Crispy Catfish Poboys|type=rate|headline=off)}</WRAP>
+|**Preheat:** Broiler High°|**Yield:** 4 servings||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+  * 3 cups coleslaw mix
+  * ¼ cup mayonnaise
+  * 1 Tbs. cider vinegar
+  * 2 tsp. granulated sugar
+  * 1 tsp. celery seed
+  * 2 large eggs
+  * 3 4up yellow cornmeal
+  * Kosher salt and freshly ground black pepper
+  * 4 4- to 5-oz. catfish fillets
+  * 4 long soft-crust Italian rolls, split
+  * 13 4ups canola oil
+  * 8 sandwich-style dill pickle slices
+  *
+====== Directions ======
+  - 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. i n another wide shallow bowl, combine the cornmeal, 3 4sp. salt, and 1 4sp. pepper.
+  - Season the fish all over with 1 2sp. salt and 1 4sp. 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.
+====== Notes ======
+Fine Cooking issue 103
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Sandwich American/Cajun-Creole FineCooking}}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
+Appetizer
+Beverage
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+Bread
+Bread/Muffin
+Bread/Quickbread
+Brines-Marinades-Rubs
+Breakfast
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+Seasoning
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+---Recipe Cuisines---
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+---Recipe Sources---
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+Recipes/Grilling
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+---Recipe Ratings---
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+*/
+~~DISCUSSION~~