{{ :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


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/*
====== 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}}
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