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Catfish Po' Boys

8 servings

CHILE REMOULADE

• 1 tablespoon canned chipotle chilies, pureed
  
• 1/3 cup Zatarain's Creole mustard
  
• 1 cup mayonnaise
  
• 1 teaspoon lemon juice
  
• 1/3 teaspoon freshly ground black pepper
  
• 1 tablespoon honey
  

CATFISH PO' BOYS

• 4 cups sliced cabbage
• 3/4 cups finely diced mixed bell peppers
• 1/4 red onion, finely sliced
• 1 cup chopped cooked bacon
• 1/3 cup rice vinegar
• 8 catfish fillets, trimmed
• Oil, for frying
• 2 baguettes

CORNMEAL DREDGE

• 1 cup cornmeal
• 1/4 cup flour
• 11/2 teaspoons salt
• 11/2 teaspoons black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon garlic powder

In a bowl, combine all of the ingredients for the Chile Remoulade. In a large bowl, combine the cabbage, bell peppers, red onion and bacon. Toss with the rice vinegar and enough Chile Remoulade to moisten.

Combine Cornmeal Dredge ingredients in a shallow dish. Dredge catfish fillets in cornmeal mixture. Heat oil in a skillet and fry catfish fillets on both sides until golden brown. Drain on paper towels.

Cut each baguette into four sections and cut each one in half horizontally. Pull out some of the bread from the soft center of the baguettes. Place a catfish fillet on the bottom half of each baguette section, top with some of the coleslaw and cover with top portion of baguette.

Adapted from “The Ramos House Cafe”.

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