Full disclosure: I’ve never been to New Orleans and my only litmus test for a good po’ boy is Bab’s brief stint on Willy St. (where Ha Long Bay currently resides) and New Orleans’ Takeout.

Last night, however, I think I made the best catfish po’ boys this side of Lake Pontchartrain; let’s see how I did it!

Cabbage, carrot slaw with added red onion and pepperoncinis.

I started four hours before dinnertime with a 10 oz. bag of Josie’s Organics Power Mix and added red onion and pickled pepperoncinis.

Next comes about three tablespoons of mayo, some Dijon, lemon juice, white wine vinegar, minced garlic, onion powder, sweet paprika, and a little Tony Chachere’s creole seasoning.

Mayo and vinegar slaw; the best of both worlds.

Mix all this together and put it in an airtight, leakproof container because you’re going to be flipping and flopping it around to get everything good and coated. Store in the fridge until you’re ready to put the sandwiches together.

Next up, the remoulade. I didn’t take pictures because it’s simply mayo, paprika, Louisiana hot sauce, and some more Chachere’s. Mix all this together and store in the fridge until assembly time.

When you can’t stand waiting any longer for that delicious slaw, turn the oven on and get your parchment paper out! Three fillets were one-half fillet too much for our huge sandwiches, so plan accordingly. These were frozen, but it seems they take about the same amount to bake… roughly 10-12 minutes. I sprayed ’em with avocado oil and seasoned them with some more Chachere’s and placed them in a 400° oven.

Fishy, fishy, fishy, fish.

I sliced the French bread loaf and scooped out some of the dough. Who needs that to take up space when you have all this other deliciousness?

A nice French bread will do.

When there are around three minutes left on your oven timer, pop the bread in to warm up.

Now it’s all about assembly: bread, cheese, tomato, slaw, fish, remoulade, bread. And a side of mildly dirty rice.

Baked Catfish Po’ Boys

A Norwegian gal's take on a New Orleans' classic.
Prep Time30 mins
Cook Time10 mins
Course: Main Course
Cuisine: French
Servings: 2

Ingredients

Slaw

  • 1 10 oz bag cabbage, carrot, kale slaw
  • 2 Tbsp pickled pepperoncinis diced
  • 2 Tbsp red onion diced
  • 3 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 Tbsp lemon juice
  • 1 Tbsp white wine vinegar
  • 1 tsp agave nectar
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1 tsp lemon pepper
  • 1 tsp Tony Chachere's Creole seasoning

Remoulade

  • 4 Tbsp mayonnaise
  • 1 Tbsp Louisiana hot sauce
  • 1 tsp sweet paprika
  • 1 tsp Tony Chachere's Creole seasoning
  • 1 tsp prepared horseradish

Sandwich

  • 3 catfish fillets frozen
  • 1 spray avocado oil each
  • 1 tsp Tony Chachere's Creole seasoning each
  • 1 loaf French bread cut to length and sliced, insides scooped out
  • 2 slices beefsteak tomato
  • 4 slices cheddar cheese

Instructions

Slaw

  • Mix everything in a bowl with a leak-proof lid. Flip every so often. Keep in fridge until ready to use.

Remoulade

  • Mix everything in a bowl. Keep in fridge until ready to use.

Fish

  • Preheat oven to 400°. Line baking sheet with parchment.
  • Put fillets on sheet and pray each with oil and sprinkle with seasoning.
  • Bake for 10-12 minutes.

Sandwiches

  • Place bread in oven for 3 minutes to toast a bit.
  • Remove from oven and place cheese slices and tomato slices, then top with coleslaw, fish, remoulade and the top piece of bread.
  • Relish in what you've created.