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1
For the Slaw: Toss cabbage, onions, carrots and parsley until well mixed.
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2
In a small bowl, combine oil, vinegar, mayonnaise, sugar and seasonings.
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3
Stir well.
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4
Pour dressing over cabbage mixture and toss gently.
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5
Refrigerate 2 hours before frying catfish.
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6
For the Po'Boys: Preheat oven to 375F Submerge fish in a bowl of ice water 30 minutes prior to frying.
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7
This process will help to firm fish and keep it moist during cooking.
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8
In a large
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9
To Dutch oven or FryDaddy, place enough oil to cover fish by 12 inches.
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10
Preheat oil to 365F
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11
In a mixing bowl, whisk together milk, egg, water, mustard, lemon juice and hot sauce.
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12
Remove fish from ice water and place in Creole mustard batter then in corn flour.
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13
Fry until golden brown and beginning to float to surface.
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14
Do not overcook.
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15
Fish are best when crisp on outside but tender and juicy inside.
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16
Drain on paper towels.
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17
Slice poboy loaves in half and place on a cookie sheet.
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18
Toast lightly in oven.
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19
When bread is lightly browned, place 1 catfish filet on 1/2 of toasted loaf.
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20
Top with sliced red onions and a generous portion of coleslaw.
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21
Top with remaining half of poboy loaf and press firmly.
