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

• 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

1. Position a rack 6 inches from the broiler and heat the broiler on high.
2. Combine the coleslaw mix, mayonnaise, vinegar, sugar, and celery seed in a medium bowl; set aside.
3. 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.
4. 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.
5. Arrange the rolls cut sides up on a baking sheet and toast until golden brown, 30 seconds.
6. Remove from the oven and turn off the broiler.
7. Heat the oil in a 10-inch skillet over medium heat.
8. 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
9. fillets to a clean baking sheet lined with paper towels and keep warm in the oven.
10. 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.

Fine Cooking issue 103