Catfish Po’ Boy sandwich

COLESLAW

• 1 (16 ounce) package shredded coleslaw mix
• 1/4 cup pickled pepperoncini peppers, chopped
• 1/4 cup diced red onion
• ​​​​​​​1/3 cup mayonnaise
• 1/2 lemon, juiced
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1 tablespoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/4 teaspoon lemon pepper

Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined.

        CATFISH

• 8 (3 ounce) catfish fillets
• 2 tablespoons hot sauce (such as Tabasco®)
• 1/2 cup Cajun seasoning
• 2 cups all-purpose flour
• 2 cups cornmeal
• 2 cups bread crumbs
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup olive oil for frying

Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat. Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.  Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.

ASSEMBLY 

• 4 Italian-style hoagie buns, split lengthwise
• 1 cup remoulade-style sandwich spread
• 1 lemon, cut into wedges
• 1 cup cherry tomato halves
• 1/2 cup banana pepper rings
• Add all ingredients to list

Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and smother with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.