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+ servings

Baked Catfish Po' Boys

A Norwegian gal's take on a New Orleans' classic.
Prep Time 30 mins
Cook Time 10 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 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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