Catfish Po'Boy

Recipe View 15 mins **Prepare the Coleslaw (15 minutes):** In a large bowl, combine the coleslaw mix, chopped pepperoncini peppers, diced 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. Toss well to combine. Cover and refrigerate to allow the flavors to meld.

Recipe View 5 mins **Marinate the Catfish (5 minutes):** Place the catfish fillets in a shallow dish. Drizzle with hot sauce, ensuring each fillet is well coated. This adds a subtle kick and tenderizes the fish.

Recipe View 10 mins **Create the Crispy Coating (10 minutes):** In a large brown paper bag, mix together the Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper. Add the marinated catfish fillets to the bag, a few at a time, and shake gently to coat them thoroughly in the flavorful breading.

Recipe View 12 mins **Fry to Golden Perfection (10-12 minutes):** Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded catfish fillets in the hot oil, ensuring not to overcrowd the pan. Fry for about 3 minutes per side, or until golden brown and crispy. Remove the fried catfish and place them on a paper towel-lined plate to drain any excess oil.

Recipe View 5 mins **Assemble the Po'Boys (5 minutes):** Spread each hoagie bun generously with remoulade-style spread. Place two crispy catfish fillets on the bottom bun, then pile high with the chilled coleslaw. Garnish with a lemon wedge, cherry tomato halves, and banana pepper rings for a burst of fresh flavors and vibrant color. Serve immediately and enjoy the taste of Louisiana!