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Classic Catfish Po'Boy with Homemade Slaw

Ingredients

CATFISH

 

2 Simmons 5-7 oz. Fillets

4 ounces fish breading

2 tablespoons Cajun seasoning

1 to 1-1/2 cups frying oil

2 6-inch French rolls

1 ripe tomato, sliced

 

HOMEMADE SLAW

 

1 pound slaw mix

1 tablespoon sugar

1/4 cup cider vinegar

1/2 cup mayonnaise

2 tablespoons Creole mustard

Salt and pepper to taste

Hot sauce to taste

 

Prep Time:  20 m

Cook Time: 10 m

Ready in: 30 m

Servings: 2

Directions:

1. To make slaw, combine all ingredients and season to taste; cover and refrigerate.

 

2. In a shallow dish, mix breading and seasoning. Coat fillets in mixture, shaking off any excess.

 

3. Heat oil in large skillet over medium high heat. Add fillets; cook until golden brown, approximately 4 minutes. Turn once, remove catfish, and let drain on paper towel.

 

4. Split French rolls and spoon slaw mix in, place fried catfish on top of slaw, and add sliced tomatoes.

"I AM PERSUADED THAT CATFISH IS THE MOST SOUTHERN OF ALL FISH.

I THEREFORE CLAIM THAT CATFISH—IF IT IS THE BASIS OF WHATEVER PREPARATION—

TRANSFORMS A DISH INTO SOMETHING "SOUTHERN"."   CRAIG CLAIBORNE

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