Baked Catfish Po' Boys
A Norwegian gal's take on a New Orleans' classic.
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 spray 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.
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