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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Catfish Po'Boys

Makes: 4 servings
Start to Finish 20 mins
Catfish Po'Boys
Ingredients
  • 1 - 1 1/4  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)
  • Servings Per Recipe 4,
  • cal. (kcal) 675,
  • Fat, total (g) 30,
  • chol. (mg) 86,
  • sat. fat (g) 10,
  • carb. (g) 67,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 4,
  • sugar (g) 10,
  • pro. (g) 35,
  • vit. A (IU) 2381,
  • vit. C (mg) 85,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 141,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 1004,
  • Potassium (mg) 562,
  • calcium (mg) 333,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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