Catfish Po'boys with Broccoli Slaw
- 1/2 tablespoons fat-free milk
- 2 pound catfish fillets, cut into 2 1/2-inch pieces
- 1 teaspoon salt
- 1/2 cup yellow cornmeal
- 2tablespoon Cajun seasoning
- 1/2 cup vegetable oil
- 1 tablespoon white wine vinegar
- 2 tablespoons fat-free mayonnaise
- 1 tablespoon fat-free plain yogurt
- 1 1/2 teaspoons sugar
- Dash of crushed red pepper
- 2 cups bagged broccoli coleslaw
- 4 whole wheat sub rolls, toasted
- Combine the milk and the catfish in a large bowl, tossing gently to coat. Let stand about 10 minutes.
- Whisk together the vinegar, mayonnaise, yogurt and sugar in a medium bowl.
- Remove the fish from the bowl, shaking off the excess milk. Sprinkle the fish with salt.
- Combine the cornmeal and the Cajun seasoning in a large zip-top plastic bag. Add the fish to the bag. Seal the bag and shake the it to coat the fish.
- Heat 3 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the fish in batches; cooking 3 minutes on each side or until fish flakes easily when tested with a fork. Add oil as needed. Drain the fish on paper towels and keep warm.
- Add the broccoli slaw to the dressing and toss well to coat. Cover each of the rolls with pieces of fish, then spoon about 1/2 cup slaw mixture on top of the fish. Top with top halves of rolls.
Prep time: 20 minutes
Cook time: 15 minutes
I've bemoaned in the past that we can't make good po'boys here because we can't get the right kind of bread, but these po'boys have such a great combination of textures that a soft sub roll works fine. Definitely going into the repeat file.