Catfish Po'Boys

Catfish Po'Boys Recipe
Randy Mayor; Melanie J. Clarke
Purchase pre-made catfish nuggets to shorten the prep time for this fast recipe even further. Serve with a side of sweet potato chips.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 442
Caloriesfromfat 30 %
Fat 14.7 g
Satfat 3.2 g
Monofat 6.4 g
Polyfat 3.8 g
Protein 26 g
Carbohydrate 50.2 g
Fiber 3.4 g
Cholesterol 54 mg
Iron 3.6 mg
Sodium 818 mg
Calcium 144 mg

Ingredients

2 tablespoons fat-free milk
1 pound catfish fillets, cut into 2 1/2-inch pieces
1/2 teaspoon salt
1/4 cup yellow cornmeal
1 tablespoon Cajun seasoning (such as McCormick)
2 teaspoons vegetable oil
1 tablespoon white wine vinegar
2 tablespoons fat-free mayonnaise
1 tablespoon fat-free sour cream
1 1/2 teaspoons sugar
Dash of crushed red pepper
2 cups bagged broccoli coleslaw
4 (2 1/2-ounce) hoagie rolls with sesame seeds, toasted

Preparation

Combine milk and catfish in a large bowl, tossing gently to coat. Remove fish from bowl; shake off excess milk. Sprinkle fish with salt. Combine cornmeal and Cajun seasoning in a large zip-top plastic bag. Add fish to bag. Seal and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

While fish cooks, combine vinegar and next 4 ingredients (vinegar through pepper) in a medium bowl. Add broccoli coleslaw; toss well to coat. Spoon 1/2 cup slaw mixture onto bottom half of each roll. Arrange fish evenly over each serving, and top with top halves of rolls.

Note:

October 2002
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