Nice and Spicy Catfish Po'boy Recipe

Name: Nice and Spicy Catfish Po'boy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups shredded cabbage; 1 small onion, grated; 1 carrot, peeled and grated; 1 tablespoon minced parsley; ¼ cup vegetable oil; 3 tablespoons cider vinegar; ¼ cup mayonnaise; 1 tablespoon sugar; ¼ teaspoon dry mustard; ⅛ teaspoon granulated garlic; ½ teaspoon celery seed; cayenne pepper; 6 (6 -8 ounce) catfish fillets; 1 cup milk; 1 egg; ½ cup water; 3 tablespoons creole mustard; 1 lemon, juice of; louisiana hot sauce; seasoned cornflour (not corn meal); 6 (6 inch) po'boy bread or 6 (6 inch) French rolls; 1 red onion, thinly sliced

Servings: persons

4 cups shredded cabbage
1 small onion, grated
1 carrot, peeled and grated
1 tablespoon minced parsley
¼ cup vegetable oil
3 tablespoons cider vinegar
¼ cup mayonnaise
1 tablespoon sugar
¼ teaspoon dry mustard
⅛ teaspoon granulated garlic
½ teaspoon celery seed
cayenne pepper
6 (6 -8 ounce) catfish fillets
1 cup milk
1 egg
½ cup water
3 tablespoons creole mustard
1 lemon, juice of
louisiana hot sauce
seasoned cornflour (not corn meal)
6 (6 inch) po'boy bread or 6 (6 inch) French rolls
1 red onion, thinly sliced

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

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 cups shredded cabbage, 1 small onion, grated, 1 carrot, peeled and grated, 1 tablespoon minced parsley, and more.

Yes, Nice and Spicy Catfish Po'boy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nice and Spicy Catfish Po'boy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions