Catfish Poorboy Recipes

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CATFISH PO'BOYS



Catfish Po'Boys image

When my neighbor prepared these large full-flavored sandwiches, I had to have the recipe. Strips of catfish are treated to a zesty Cajun cornmeal breading, then served on a bun with packaged broccoli coleslaw mix dressed in a homemade sauce. -Mildred Sherrer Fort Worth, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons fat-free mayonnaise
1 tablespoon fat-free sour cream
1 tablespoon white wine vinegar
1 teaspoon sugar
2 cups broccoli coleslaw mix
1/4 cup cornmeal
2 teaspoons Cajun seasoning
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 pound catfish fillets, cut into 2-1/2-inch strips
2 tablespoons fat-free milk
2 teaspoons olive oil
4 kaiser rolls, split

Steps:

  • In a small bowl, whisk the mayonnaise, sour cream, vinegar and sugar until smooth. Add coleslaw mix; toss to coat. Set aside. , In a large resealable plastic bag, combine the cornmeal, Cajun seasoning, salt and cayenne. Place the milk in a shallow bowl. In a shallow bowl, toss the catfish with milk. Place in bag, a few pieces at a time; seal bag and shake to coat., In a large nonstick skillet, cook catfish over medium heat in oil until fish just begins to flake easily with a fork and coating is golden brown, 4-5 minutes on each side. Spoon coleslaw onto rolls; top with catfish.

Nutrition Facts : Calories 364 calories, Fat 8g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 1001mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein.

FRIED CATFISH PO BOY



Fried Catfish Po Boy image

Provided by Tyler Florence

Categories     main-dish

Time 2h33m

Yield 6 to 8 servings

Number Of Ingredients 30

1/2 cup (1 stick) unsalted butter
2 garlic cloves, smashed
2 long soft-crusted French bread baguettes
6 (6-ounce) catfish fillets
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
1 cup milk
1 large egg
1 cup yellow corn meal
1/2 cup all-purpose flour
Pinch cayenne
Sliced pickles
1 recipe Spicy Slaw, recipe follows
Hot sauce, for serving
Lemon wedges, for serving
Canola oil, for frying
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
11/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
  • Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.
  • Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.
  • To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side.
  • Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.
  • In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.

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

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

CATFISH PO' BOY



Catfish Po' Boy image

Provided by Wanna Make This?

Categories     main-dish

Time 30m

Yield 1 sandwich

Number Of Ingredients 21

Vegetable oil, for frying
Two 4-ounce skinless catfish fillets
Kosher salt and freshly ground black pepper
2 teaspoons Cajun seasoning
1/2 cup all-purpose flour
1 large egg
1/2 cup garlic and herb breadcrumbs
4 slices American cheese
2 tablespoons mayonnaise
2 tablespoons tartar sauce
1 tablespoon chopped chives
1 teaspoon chopped capers
1 teaspoon Dijon mustard
1 teaspoon sriracha
1/4 head iceberg lettuce, shredded
1 teaspoon red wine vinegar
One 12-inch hoagie, split and lightly toasted
Long pre-sliced pickles, for serving
Sliced tomatoes, for serving
Whole pork rinds, for serving
BBQ potato chips, for serving

Steps:

  • Preheat the oven to 300 degrees F. Fill a large Dutch oven halfway with oil. Heat to 350 degrees F over medium heat. Line a baking sheet with a wire cooling rack.
  • Sprinkle the catfish with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon of the Cajun seasoning. Set up a breading station with 3 shallow dishes. In the first dish, season the flour with the remaining 1 teaspoon Cajun seasoning. Lightly beat the egg in the second dish. Mix the breadcrumbs and a pinch of salt in the last dish. Bread the fillets in the flour, then the egg, then the breadcrumbs, allowing the excess from each to drip off. Carefully slip them into the hot oil and fry for 1 to 2 minutes per side. Remove to the cooling rack. Place 2 slices of American cheese on each piece of fish and put in the oven until the cheese is melted, 2 to 3 minutes.
  • Meanwhile, combine the mayonnaise, tartar sauce, chives, capers, Dijon and sriracha in a medium bowl. Season with salt and pepper. In another bowl, toss the lettuce with the red wine vinegar and a pinch of salt and pepper. Spread the sauce on both halves of the hoagie. Layer the bottom bun with pickles, tomatoes, fish, lettuce and assorted chips. Top with the other half of the bun.

CATFISH POORBOY



Catfish Poorboy image

If I remember correctly, I got this recipe from the Graham Kerr TV show, you know the Galloping Gourmet who went to healthy cooking. I use Seattle Sourdough Round Twins and it works perfectly.

Provided by Chef PotPie

Categories     One Dish Meal

Time 25m

Yield 2 Sandwiches, 2 serving(s)

Number Of Ingredients 12

2 hoagie rolls, sturdy bread that doesn't flatten easily
1 tablespoon olive oil
3 garlic cloves, minced
2 jalapenos, minced
1 red bell pepper, julienne
1 large onion, sliced
2 tablespoons tomato paste
3 tablespoons fresh lime juice
1 cup water
1/2 teaspoon crushed red pepper flakes (optional)
2 (8 ounce) catfish fillets, room temperature
3 tablespoons fresh basil leaves, freshly cut up

Steps:

  • Cut rolls 2/3 through, leaving a "hinge.".
  • Dig out bread from the crust, leaving 1/2 inch or so shell.
  • In large skillet in 1 tablespoon oil, sauté garlic, jalapeño, red bell pepper strips, onion, tomato paste, crushed red pepper flakes and lime juice.
  • Sauté for 3 minutes, then add 1 cup water and basil.
  • Gently add room temperature fillets to the pan, pushing aside veggies. With pastry brush, brush liquid over fillets.
  • Remove pan from stove top and place in oven under broiler and broil 8 minutes.
  • Spoon some veggie mixture into bread shell, place fish fillet over, add more veggies, close and serve.

Nutrition Facts : Calories 610.3, Fat 26.9, SaturatedFat 5.4, Cholesterol 106.5, Sodium 564.5, Carbohydrate 48.6, Fiber 5, Sugar 9.6, Protein 43.5

CATFISH PO' BOYS



Catfish Po' Boys image

Provided by Claire Robinson

Time 20m

Yield 4 servings

Number Of Ingredients 8

Peanut or canola oil, for frying
4 hoagie rolls or 1 French baguette
3/4 cup corn flour
2 tablespoons Creole seasoning (recommended: Tony Cachere's)
Sea salt and freshly cracked black pepper
4 (6 to 8-ounce) catfish fillets
Shredded lettuce, thinly sliced tomatoes and hot sauce, for serving
Lemon wedges, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 365 degrees F.
  • Slice the po' boy rolls in half, (not cutting through), and put them on a baking sheet. Lightly toast the bread in the preheated oven.
  • Combine the corn flour, seasoning and salt and pepper, to taste, in a shallow dish. Pat the fillets dry and dredge them in the seasoned flour mixture, shaking of the excess.
  • Once the oil is properly heated, carefully drop the catfish into the oil. Be careful not to overcrowd the pot. Fry until golden brown and beginning to float to the surface, about 5 minutes. Do not overcook. Carefully remove the fillets with a slotted spoon or spider and drain them on paper towels. Put 1 catfish fillet in each toasted roll and top with lettuce, tomatoes, and hot sauce. Serve with lemon wedges.

CATFISH PO-BOY



Catfish Po-Boy image

Catfish is the everyman fish, gracing waters across the country. It's mild flavored and holds up well fried in hot grease, though it does seem like there is never enough. Po-boys are a great way to spread the goods to make sure there is plenty of this treat to go around. Feel free to substitute any...

Provided by Michael Vialpando

Yield 6 to 8

Number Of Ingredients 8

2 lbs. catfish fillets, cut into strips
1 cup buttermilk
1½ cup cornmeal
½ cup AP flour
1 tbsp. creole seasoning
Tartar sauce
Favorite slaw
Brioche buns

Steps:

  • Marinate catfish strips in buttermilk for a minimum of 4 hours.
  • Mix cornmeal, flour, and seasoning into a bowl for dredging. Once catfish fillets are marinated, dredge in breading, being sure to fully coat and pack the breading into the fish.
  • Fry fish in 350°F oil (corn, canola, or peanut work well) for 5 to 6 minutes or until golden brown. Place on a wire rack to cool to keep the fish crispy.
  • To assemble, place 3 to 4 strips of fried catfish onto a brioche bun with slaw and tartar sauce. Serve with fresh fried chips.

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