How to cook Beer Battered Catfish Po Boy
- For the Fish:
- 1 pound catfish fillets, cut into 1 inch chunks
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons cornmeal
- 1 teaspoon salt
- 1 1/2 teaspoons Mrs. Dash Seasoning
- 3/4 cup beer (I used Bud Light)
- 3 cups vegetable oil for frying
- For the Red Pepper-Garlic Slaw:
- 2 cups slaw mix (shredded cabbage and carrots)
- 1/3 cup diced red pepper
- 1/3 cup Hampton Creek Just Mayo Garlic
- 2 tablespoons sour cream
- 2 teaspoons red wine vinegar
- 1/4 teaspoon salt
- 1 teaspoon sugar
- For the Sandwiches:
- 6 whole wheat hoagie buns
- 3 tablespoons butter, softened
- Hampton Creek Just Mayo Sriracha
For the Fish:
- Heat oil to 350°F (175°C).
- In a medium bowl, whisk together flour, cornstarch, cornmeal, salt and Mrs. Dash.
- Whisk in beer until well combined and no lumps remain.
- Dip fish into batter and fry in batches for about 5 minutes or until golden brown. Drain on a paper towel-lined baking sheet.
For the Red Pepper-Garlic Slaw:
- Combine Just Mayo Garlic, sour cream, vinegar, sugar and salt together until smooth.
- Add slaw and red pepper and toss to combine.
- Cover and refrigerate until ready to serve.
To Assemble the Po Boy:
- Lightly butter the hoagie buns and toast lightly.
- Add fried fish to rolls and top with slaw and drizzle with Just Mayo Sriracha.
The Beer Battered Catfish Po Boy
with Red Pepper-Garlic Slaw and Sriracha Mayo is a flavorful dinner that the whole family will enjoy!
A Po Boy
(also known as Po’Boy
, Po Boy
, or Poor Boy
) is a traditional submarine sandwich from Louisiana. It almost always consists of meat, usually roast beef, or fried seafood, or sometimes chicken or ham.
This recipe for Beer Battered Catfish Po Boy serves/makes: 3 sandwiches
The Beer Battered Catfish Po Boy recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Catfish
Preparation Method: Sandwich