Recipes
Spicy Catfish Po’ Boy with Pickled Slaw
A Southern classic, this po’ boy sandwich features crispy fried catfish fillets topped with tangy pickled slaw and a zesty remoulade sauce.
A Southern classic, this po’ boy sandwich features crispy fried catfish fillets topped with tangy pickled slaw and a zesty remoulade sauce. Originating in Louisiana, this dish brings the bold, comforting flavors of the South to life. The flaky catfish pairs perfectly with the crunchy, flavorful slaw, making this a favorite for outdoorsmen and anglers alike.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Ingredients
- 4 catfish fillets
- 1 cup buttermilk
- 1 cup cornmeal
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
- 1 baguette, sliced
- 1 cup shredded cabbage (garden or locally grown)
- 1/4 cup white vinegar
- 1/4 cup mayonnaise
- 1 tablespoon hot sauce
Instructions
- Marinate catfish fillets in buttermilk for 10 minutes. Dredge in a mixture of cornmeal, Cajun seasoning, salt, and pepper.
- Fry catfish in hot oil until golden and crispy. Drain on paper towels.
- In a bowl, toss cabbage with white vinegar to create the pickled slaw.
- Mix mayonnaise and hot sauce to make the remoulade.
- Assemble po’ boy with baguette, catfish, pickled slaw, and remoulade. Serve immediately.