Monday, May 3, 2010

Catfish Po'boys with Broccoli Slaw

I've made these wonderful catfish po'boys before and just love them! They are a perfect meal for a day when you want something casual and quick but still very tasty. This recipe calls for pan frying instead of deep frying which makes them a bit healthier than the traditional po'boy.

Oh, and I love a nice, cold beer with this good!! To see a video of this recipe just click HERE to watch Holly show you how easy it is to make these. Enjoy!

I served these up with some homemade sweet potato chips.

2 tablespoons fat-free milk
1 pound catfish fillets, cut into 2 1/2-inch pieces
1/2 teaspoon salt
1/4 cup yellow cornmeal
1 tablespoon Cajun seasoning (such as McCormick)
2 teaspoons vegetable oil
1 tablespoon white wine vinegar
2 tablespoons fat-free mayonnaise
1 tablespoon fat-free sour cream
1 1/2 teaspoons sugar
Dash of crushed red pepper
2 cups bagged broccoli coleslaw
4 (2 1/2-ounce) hoagie rolls with sesame seeds, toasted

Combine milk and catfish in a large bowl, tossing gently to coat. Remove fish from bowl; shake off excess milk. Sprinkle fish with salt. Combine cornmeal and Cajun seasoning in a large zip-top plastic bag. Add fish to bag. Seal and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

While fish cooks, combine vinegar and next 4 ingredients (vinegar through pepper) in a medium bowl. Add broccoli coleslaw; toss well to coat. Spoon 1/2 cup slaw mixture onto bottom half of each roll. Arrange fish evenly over each serving, and top with top halves of rolls.

Source: As seen on My Recipes, originally from Cooking Light


  1. This looks amazing!! My husband would love it... I'll have to try making them soon :)

  2. These look great! My wife loves po boys, especially when we visit New Orleans. Shrimp po boys are her favorite, but these catfish po boys sound really great as well. Good work.