Best Tortilla Crusted Catfish Po Boys Recipes

CATFISH PO BOY

Catfish Po Boy image

Crispy fried catfish is piled into hoagie rolls and topped with tangy coleslaw for this authentic Po Boy sandwich.

Provided by Allrecipes

Categories Seafood Fish Catfish

Time 40m

Yield 8

Number Of Ingredients 31

Ingredients

Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
⅓ cup mayonnaise
½ lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Catfish:
8 (3 ounce) fillets catfish
2 tablespoons hot sauce (such as Tabasco®)
½ cup Cajun seasoning
2 cups all-purpose flour
2 cups cornmeal
2 cups bread crumbs
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
1 cup olive oil for frying
Assembly:
4 Italian-style hoagie buns, split lengthwise
1 cup remoulade-style sandwich spread (see footnote for recipe link)
1 lemon, cut into wedges
1 cup cherry tomato halves
½ cup banana pepper rings

Steps:

Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

Nutrition Facts : Calories 1069.7 calories, Carbohydrate 128.7 g, Cholesterol 72.2 mg, Fat 48.6 g, Fiber 9.4 g, Protein 29.8 g, SaturatedFat 8.4 g, Sodium 2961.1 mg, Sugar 6.4 g

FISH PO' BOY

Fish Po' Boy image

Celebrate New Orleans cuisine with a fish po' boy loaded with crispy fried catfish, crunchy lettuce, tomatoes, pickles, onions, and a spicy remoulade sauce.

Provided by Joy Monnerjahn

Categories Lunch Dinner Sandwich

Time 1h

Yield 6

Number Of Ingredients 27

Ingredients

For the remoulade sauce
1 1/2 cups mayonnaise
1/3 cup heavy cream
1 teaspoon garlic powder
1 teaspoon Louisiana hot sauce or tabasco
1 teaspoon sweet pickle relish
2 teaspoons Cajun seasoning, such as Slap Ya Mama Cajun seasoning
1 tablespoon sweet paprika
1/4 cup creole mustard , spicy brown mustard, or Dijon mustard
2 teaspoons horseradish
3 tablespoons green onions, thinly sliced
1/2 cup celery, minced
1/4 teaspoon cayenne pepper, plus more to taste
For the catfish
Canola oil for frying, approximately 3-4 cups
3 pounds catfish fillets
2 cups yellow cornmeal
1 tablespoon Cajun seasoning
1 teaspoon cayenne pepper
4 large eggs
1 teaspoon water
To serve
2 loaves of French bread
3 cups iceberg lettuce, shredded
1 cup Dill pickle rounds
3 beefsteak tomatoes, sliced
1 onion, sliced into rings

Steps:

Set a baking rack over a sheet pan and set aside
Set up dredging station: In a large bowl, combine the cornmeal, Cajun seasoning, and cayenne pepper. In another large bowl whisk to combine the eggs and water. Set the two bowls side by side. You will start with the cornmeal mixture.
Preheat the oil: Fill a large Dutch oven (or a heavy skillet) with at least 3 inches of oil in your pot and heat over medium-high heat, until the oil reaches 350°F on a thermometer.
Serve: Serve fish po' boys with fries, chips, or a salad! "Did you love this recipe? Give us some stars below!"