BBQ Glazed Fried Catfish Po' Boy

Ingredients

• 1.5 pounds Catfish fillets, cut into strips
• 1 cup Hickory BBQ sauce
• 1.5 cups Yellow cornmeal
• 0.5 cups All-purpose flour
• 2 tablespoons Cajun seasoning
• 1 cup Buttermilk
• 2 cups Shredded cabbage slaw mix
• 0.5 cups Mayonnaise
• 1 tablespoon Apple cider vinegar
• 2 large loaves French bread baguettes
• 1 quart Vegetable oil for frying
• 0.5 cup Sliced pickles(optional)

Instructions

1. 1

   In a small bowl, whisk together the mayonnaise, apple cider vinegar, and a pinch of Cajun seasoning, then toss with the shredded cabbage to create the coleslaw.

2. 2

   Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350 degrees Fahrenheit.

3. 3

   In a shallow dish, combine the cornmeal, flour, and the remaining Cajun seasoning; place the buttermilk in a separate bowl.

4. 4

   Dip each catfish strip into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing gently to adhere.

5. 5

   Fry the catfish in batches for 4-5 minutes until golden brown and crispy, then drain on a wire rack.

6. 6

   In a large mixing bowl, gently toss the hot fried catfish strips with the hickory BBQ sauce until evenly glazed.

7. 7

   Slice the French bread into sandwich lengths and lightly toast the insides under a broiler.

8. 8

   Assemble the Po' Boys by layering the BBQ catfish on the bread, topping generously with the creamy coleslaw and optional pickles.