BBQ Glazed Fried Catfish Po' Boy
Deep-fried catfish tossed in a tangy hickory BBQ sauce with creamy coleslaw topping.
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Ingredients
- 1 1/2 pounds Catfish fillets, cut into strips
- 1 cup Hickory BBQ sauce
- 1 1/2 cups Yellow cornmeal
- 1/2 cups All-purpose flour
- 2 tablespoons Cajun seasoning
- 1 cup Buttermilk
- 2 cups Shredded cabbage slaw mix
- 1/2 cups Mayonnaise
- 1 tablespoon Apple cider vinegar
- 2 large loaves French bread baguettes
- 1 quart Vegetable oil for frying
- 1/2 cup Sliced pickles(optional)
Instructions
- 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
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350 degrees Fahrenheit.
- 3
In a shallow dish, combine the cornmeal, flour, and the remaining Cajun seasoning; place the buttermilk in a separate bowl.
- 4
Dip each catfish strip into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing gently to adhere.
- 5
Fry the catfish in batches for 4-5 minutes until golden brown and crispy, then drain on a wire rack.
- 6
In a large mixing bowl, gently toss the hot fried catfish strips with the hickory BBQ sauce until evenly glazed.
- 7
Slice the French bread into sandwich lengths and lightly toast the insides under a broiler.
- 8
Assemble the Po' Boys by layering the BBQ catfish on the bread, topping generously with the creamy coleslaw and optional pickles.
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