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 dinner....so 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