Today is National Catfish Day

[Quillback]

I didn't know that either until I saw it on AGFC's webpage.  

Catfish Po-Boy:

Fried Catfish Po-Boy With Cajun Slaw
2 pounds catfish fillets (flathead catfish belly meat is even better for this recipe)
6 cups yellow cornmeal
2 cups Louisiana fish fry — red box
Salt, pepper, garlic and Cajun seasoning to taste
Oil to fry

Cajun Slaw:
1 bag of pre-cut slaw mix
½ cup ketchup
½ cup mayo
½ cup horseradish mustard
¼ cup olive oil
2 teaspoons Cajun seasoning
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice

In a large bowl, mix the cornmeal, fish fry and seasoning. Cut the fish into ½-inch-wide strips about 5 inches long. Toss the meat in the bowl, let sit while you heat the oil to 350 degrees. Once oil is heated, carefully add your fish, making sure not to crowd the fryer. Fry about 5 minutes or until crispy and golden brown. Drain on paper towels, repeat until all fish is cooked.

Mix mayo, ketchup, mustard, oil, lemon juice and seasonings in a bowl. Mix in cabbage. Can be refrigerated for up to two days.

Assemble the sandwich by toasting a hoagie, add a layer of fish, topped with slaw. Enjoy with fries and hushpuppies.

[dpitt]

35 minutes ago, Quillback said:

I didn't know that either until I saw it on AGFC's webpage.  

Catfish Po-Boy:

Fried Catfish Po-Boy With Cajun Slaw
2 pounds catfish fillets (flathead catfish belly meat is even better for this recipe)
6 cups yellow cornmeal
2 cups Louisiana fish fry — red box
Salt, pepper, garlic and Cajun seasoning to taste
Oil to fry

Cajun Slaw:
1 bag of pre-cut slaw mix
½ cup ketchup
½ cup mayo
½ cup horseradish mustard
¼ cup olive oil
2 teaspoons Cajun seasoning
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice

In a large bowl, mix the cornmeal, fish fry and seasoning. Cut the fish into ½-inch-wide strips about 5 inches long. Toss the meat in the bowl, let sit while you heat the oil to 350 degrees. Once oil is heated, carefully add your fish, making sure not to crowd the fryer. Fry about 5 minutes or until crispy and golden brown. Drain on paper towels, repeat until all fish is cooked.

Mix mayo, ketchup, mustard, oil, lemon juice and seasonings in a bowl. Mix in cabbage. Can be refrigerated for up to two days.

Assemble the sandwich by toasting a hoagie, add a layer of fish, topped with slaw. Enjoy with fries and hushpuppies.

Love PO-BOY sandwiches, thanks!

[Quillback]

21 minutes ago, dpitt said:

Love PO-BOY sandwiches, thanks!

Yeah, gonna try this myself.  

[snagged in outlet 3]

1 hour ago, dpitt said:

Love PO-BOY sandwiches, thanks!

It’s pronounced “sammich”.  😂