Fried Catfish Po Boy

1. 1

   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.

2. 2

   Melt the butter in a small saucepan over medium-low heat.

3. 3

   Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter.

4. 4

   Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter.

5. 5

   Stick the bread in the oven for 5 minutes to warm it through.

6. 6

   Season both sides of the catfish fillets with a fair amount of salt and pepper.

7. 7

   In a wide bowl, mix the milk and egg together, season with salt and pepper.

8. 8

   Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork.

9. 9

   Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely.

10. 10

    Gently drop the fish in the hot oil in batches so the pan is not overcrowded.

11. 11

    Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.

12. 12

    To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top.

13. 13

    Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread.

14. 14

    Cut into portions and serve immediately with hot sauce and lemon on the side.

15. 15

    Spicy Slaw:

16. 16

    1 head green cabbage, shredded

17. 17

    2 carrots, grated

18. 18

    1 red onion, thinly sliced

19. 19

    2 green onions, chopped

20. 20

    1 red chile, sliced

21. 21

    11/2 cups mayonnaise

22. 22

    1/4 cup Creole mustard

23. 23

    1 tablespoon cider vinegar

24. 24

    1 lemon, juiced

25. 25

    Pinch sugar

26. 26

    1/2 teaspoon celery seed

27. 27

    Several dashes hot sauce

28. 28

    Kosher salt and freshly ground black pepper

29. 29

    Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.

30. 30

    In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate.

31. 31

    Pour the dressing over the cabbage mixture and toss gently to mix.

32. 32

    Season the cole slaw with celery seed, hot sauce, salt, and pepper.

33. 33

    Chill for 2 hours in refrigerator while frying the catfish.

* Per serving · 4 servings · Values may vary.