Monday, April 13, 2009

Yummy Cat Fish Po' Boys

I absolutely love making this recipe that I found in Cooking Light Magazine and I serve it with a side of sweet potato fries! YUM. Try it out!


  • 2 tablespoons fat-free milk
  • 1 pound catfish fillets, cut into 2 1/2-inch pieces
  • 1/2 teaspoon salt
  • 1/4 cup yellow cornmeal
  • 1 tablespoon Cajun seasoning (such as McCormick)
  • 2 teaspoons vegetable oil
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fat-free mayonnaise
  • 1 tablespoon fat-free sour cream
  • 1 1/2 teaspoons sugar
  • Dash of crushed red pepper
  • 2 cups bagged broccoli coleslaw
  • 4 (2 1/2-ounce) hoagie rolls with sesame seeds, toasted


Combine milk and catfish in a large bowl, tossing gently to coat. Remove fish from bowl; shake off excess milk. Sprinkle fish with salt. Combine cornmeal and Cajun seasoning in a large zip-top plastic bag. Add fish to bag. Seal and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

While fish cooks, combine vinegar and next 4 ingredients (vinegar through pepper) in a medium bowl. Add broccoli coleslaw; toss well to coat. Spoon 1/2 cup slaw mixture onto bottom half of each roll. Arrange fish evenly over each serving, and top with top halves of rolls.

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