Catfish Po’ Boy Grinder

Ingredients

Contains: egg, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• Coleslaw
• 1 (16 ounce) package shredded coleslaw mix
• 1/4 cup pickled pepperoncini peppers, chopped
• 1/4 cup diced red onion
• 1/3 cup mayonnaise
• 1/2 lemon, juiced
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1 tablespoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/4 teaspoon lemon pepper
• Catfish
• 8 (3 ounce) fillets catfish
• 2 tablespoons hot sauce (such as Tabasco®)
• 1/2 cup Cajun seasoning
• 2 cups all-purpose flour
• 2 cups cornmeal
• 2 cups bread crumbs
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup olive oil for frying
• Assembly
• 4 Italian-style hoagie buns, split lengthwise
• 1 cup remoulade-style sandwich spread (see footnote for recipe link)
• 1 lemon, cut into wedges
• 1 cup cherry tomato halves
• 1/2 cup banana pepper rings

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large bowl, whisk the mayonnaise, juice from the half lemon, red wine vinegar, Dijon mustard, sugar, salt, granulated garlic, granulated onion and lemon pepper. Add the coleslaw mix, pepperoncini and red onion, toss well, and chill until serving.

2. In a shallow dish, mix the Cajun seasoning into the all-purpose flour. In a second shallow dish, combine the cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper and cayenne.

3. In a third shallow dish, whisk the hot sauce with a splash of water.

4. Pat the catfish fillets dry. Dredge each fillet in the seasoned flour, dip it in the hot sauce mixture, then coat it in the cornmeal mixture, shaking off any excess.

5. Heat the olive oil in a large skillet over medium-high heat to 350°F (177°C). Fry the fillets in batches for 2 to 3 minutes per side, until golden and the flesh is opaque and flakes, or reaches 145°F (63°C) in the thickest part. Drain on a rack.

6. Split the hoagie buns lengthwise and toast them cut side down in a dry skillet over medium heat for about 1 minute.

7. Spread the remoulade-style sandwich spread on the bottom halves of the buns. Add a fried catfish fillet to each, then top with coleslaw, cherry tomato halves and banana pepper rings.

8. Close the sandwiches and serve immediately with the lemon wedges on the side.