Catfish Po’Boy

Yield: 1 Portions

Creole Slaw: 6 Oz Coleslaw Mix, Shredded or Chopped 2 Oz Red Onion, Thinly Sliced 2 Oz Pickled Pepperoncini Peppers, Chopped 2 Tbsp Red Wine Vinegar 1 Tbsp Olive Oil Salt to taste

1. In mixing bowl, add all ingredients and toss well. Wrap with plastic film and place in refrigerator until you’re ready to assemble sandwich.

Spicy Remoulade Sauce: ½ cup Mayonnaise 1 Oz Lemon Juice 1 Tsp Cajun Seasoning 1 Tbsp Hot Sauce 1 Tbsp Parsley, Chopped 1 Tbsp Creole Mustard

1. In mixing bowl, add all the ingredients and mix well with a spoon. Cover with plastic film and place in refrigerator until you’re ready to assemble sandwich.

Fried Catfish: 6 Oz Catfish Fillet ½ Cup All Purpose Flour 1 Cup Corn Meal 3 Tbsp Cajun Seasoning 2 Tbsp Hot Sauce ½ cup Milk 2 Quarts Oil

1. In large pot, add oil and heat to 350 degrees. Use a high heat thermometer to check the oil temperature. Do not fill pot more than half full with oil. 2. While oil is heating, add the hot sauce and milk in a large zip lock bag. Mix well and add the catfish. Seal bag and Marinate for 10 minutes. 3. In separate large Ziploc bag, add flour, corn meal and Cajun seasoning. Mix well. 4. After marinating catfish for 10 minutes. Remove catfish and drain off excess liquid. 5. Add drained catfish to flour mixture and shake until well coated. 6. Remove catfish from flour mixture and carefully place into preheated oil. Allow to cook untill golden brown. About 5-7 minutes depending on the thickness of the catfish. 7. Using tongs, carefully remove the catfish and place on a paper towel lined plate to drain off excess oil.

Assembly: 1. Cut French baguette vertically to create two halves. A bottom and a top half. 2. Spread 2 ounces of Spicy Remoulade Sauce on bottom piece. 3. Top with hot fried catfish 4. Drain creole slaw of liquid and top catfish with slaw in an even layer. 5. Place top piece of baguette on slaw and place on a service plate. Enjoy! Note: Allow oil to cool completely on stove top before moving.