Catfish Po' Boy with Sesame-Sichuan Slaw

Ingredients

• 12 oz catfish fillets
• 1/2 cup buttermilk
• 1 tbsp hot sauce (or cayenne sauce)(optional)
• 1/3 cup cornstarch
• 1/3 cup all-purpose flour
• 1 tbsp Creole seasoning (or salt + black pepper)
• 1 tsp baking powder(optional)
• 2 cups neutral oil (for frying)
• 2 ea sandwich buns (po' boy style)
• 3 cups shredded cabbage
• 1/2 cup carrots, shredded
• 2 ea green onions, sliced
• 1 tbsp sesame oil
• 2 tbsp rice vinegar (or white vinegar)
• 1 tbsp soy sauce
• 1 tsp honey (or brown sugar)
• 1 tbsp Sichuan chili crisp (or chili oil)
• 1 tbsp toasted sesame seeds

Instructions

1. 1

   Prep (20 minutes): Pat catfish dry. Whisk buttermilk with hot sauce (if using). In a shallow bowl, mix cornstarch, flour, Creole seasoning, and baking powder (if using).

2. 2

   Cook (12 minutes): Heat neutral oil in a skillet or pot to 350°F/175°C. Dip each fillet in buttermilk, then dredge in the flour mixture. Fry 3–4 minutes per side until deep golden and cooked through; drain on a rack.

3. 3

   Assemble: Toss cabbage, carrots, green onions, sesame oil, rice vinegar, soy sauce, honey, and chili crisp. Toast buns if desired, then pile fried catfish into buns and top with sesame-Sichuan slaw. Serve immediately.