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Spicy Catfish Po'Boys spicy-catfish-poboys Makes: 6 servings 1 1/2 lbs. catfish fillets, cut into 1-inch wide strips 3/4 cup yellow cornmeal 1/2 teaspoon salt 1 egg 1/3 cup FRANK'S RedHot® Original Cayenne Pepper Sauce 1 1/2 cups vegetable oil 3 cups deli coleslaw 6 sandwich rolls, split in half , remove excess dough 1 Spicy Tartar Sauce (recipe below) <p>MIX cornmeal and salt in pie plate. Beat egg with Frank's RedHot Sauce in medium bowl.</p><p>DIP fish strips in egg, then coat well in cornmeal.</p><p>DEEP-FRY fish strips in hot (360°F) oil until golden. Drain well.</p><p>SPREAD bottom of each roll with about 2 tbsp. Spicy Tartar Sauce. Layer with 1/2 cup coleslaw and a few pieces of fish. Cover with top of roll.</p>

Spicy Catfish Po'Boys

Makes: 6 servings
Prep Time: 15 min
Cook Time: 5 min

Ingredients

  • 1 1/2 lbs. catfish fillets, cut into 1-inch wide strips
  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 egg
  • 1/3 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 1/2 cups vegetable oil
  • 3 cups deli coleslaw
  • 6 sandwich rolls, split in half , remove excess dough
  • 1 Spicy Tartar Sauce (recipe below)

Directions

MIX cornmeal and salt in pie plate. Beat egg with Frank's RedHot Sauce in medium bowl.

DIP fish strips in egg, then coat well in cornmeal.

DEEP-FRY fish strips in hot (360°F) oil until golden. Drain well.

SPREAD bottom of each roll with about 2 tbsp. Spicy Tartar Sauce. Layer with 1/2 cup coleslaw and a few pieces of fish. Cover with top of roll.

- Tips

Spicy Tartar Sauce: Combine 2/3 cup prepared tartar sauce with 1/4 cup FRANK'S RedHot Sauce. You may substitute tilapia fillets for the catfish.

Spicy Catfish Po'Boys close