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Prep 2 hrs 30 mins
Cook 15 mins
It's Mardi Gras time in New Orleans. Can't be here? Then try this and you'll be here in mind and soul. From Chef John Folse.
- 4 cups shredded cabbage
- 1 small onion, grated
- 1 carrot, peeled and grated
- 1 tablespoon minced parsley
- 1⁄4 cup vegetable oil
- 3 tablespoons cider vinegar
- 1⁄4 cup mayonnaise
- 1 tablespoon sugar
- 1⁄4 teaspoon dry mustard
- 1⁄8 teaspoon granulated garlic
- 1⁄2 teaspoon celery seed
- cayenne pepper
- 6 (6 -8 ounce) catfish fillets
- 1 cup milk
- 1 egg
- 1⁄2 cup water
- 3 tablespoons creole mustard
- 1 lemon, juice of
- louisiana hot sauce
- seasoned cornflour (not corn meal)
- 6 (6 inch) po'boy bread or 6 (6 inch) French rolls
- 1 red onion, thinly sliced
- For the Slaw: Toss cabbage, onions, carrots and parsley until well mixed. In a small bowl, combine oil, vinegar, mayonnaise, sugar and seasonings. Stir well. Pour dressing over cabbage mixture and toss gently. Refrigerate 2 hours before frying catfish.
- For the Po'Boys: Preheat oven to 375°F Submerge fish in a bowl of ice water 30 minutes prior to frying. This process will help to firm fish and keep it moist during cooking. In a large
- To Dutch oven or FryDaddy, place enough oil to cover fish by 1–2 inches. Preheat oil to 365°F
- In a mixing bowl, whisk together milk, egg, water, mustard, lemon juice and hot sauce. Remove fish from ice water and place in Creole mustard batter then in corn flour. Fry until golden brown and beginning to float to surface. Do not overcook. Fish are best when crisp on outside but tender and juicy inside. Drain on paper towels.
- Slice po’boy loaves in half and place on a cookie sheet. Toast lightly in oven. When bread is lightly browned, place 1 catfish filet on 1/2 of toasted loaf. Top with sliced red onions and a generous portion of coleslaw. Top with remaining half of po’boy loaf and press firmly.