Catfish Po'Boys

This traditional Cajun catfish and sweet pepper sandwich makes a quick and easy weeknight dinner.

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  • Makes: 4 servings
  • Start to Finish: 20 mins
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Catfish Po'Boys
Ingredients
1
pounds catfish fillets
1/2
cup fine dry bread crumbs
2
tablespoons olive oil
4
hoagie buns, split and toasted
2
medium red and/or yellow sweet peppers, cored and sliced in rings
4
ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
1
cup purchased deli coleslaw
 
Bottled hot pepper sauce (optional)
 
Small hot peppers (optional)
Directions
  1. Cut catfish in 3-inch pieces. Season lightly with salt and pepper. Coat with breadcrumbs. In 12-inch skillet cook catfish in hot oil 6 to 8 minutes, turning once, until golden and fish flakes easily when tested with a fork.
  2. Divide catfish among buns. Top with sweet pepper rings, cheese, and coleslaw. If desired, top with hot pepper sauce and/or serve with hot peppers. Makes 4 servings.
Nutrition Facts (Catfish Po'Boys)
    Per serving:
  • 675 kcal cal.,
  • 30 g fat
  • (10 g sat. fat,
  • 3 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 86 mg chol.,
  • 1004 mg sodium,
  • 67 g carb.,
  • 4 g fiber,
  • 10 g sugar,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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