Catfish Po'Boys
This traditional Cajun catfish and sweet pepper sandwich makes a quick and easy weeknight dinner.
Ingredients
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1 to 1-1/4 lb. catfish fillets
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1/2 cup fine dry bread crumbs
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2 Tbsp. olive oil
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4 hoagie buns, split and toasted
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2 medium red and/or yellow sweet peppers, cored and sliced in rings
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4 oz. Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
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1 cup purchased deli coleslaw
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Bottled hot pepper sauce (optional)
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Small hot peppers (optional)
Directions
1.
Cut catfish in 3-inch pieces. Season lightly with salt and pepper. Coat with breadcrumbs. In 12-inch skillet cook catfish in hot oil 6 to 8 minutes, turning once, until golden and fish flakes easily when tested with a fork.
2.
Divide catfish among buns. Top with sweet pepper rings, cheese, and coleslaw. Add catfish to the bottom of each bun and top with sweet pepper rings, cheese and coleslaw. Pass pepper sauce; serve with hot peppers. Makes 4 servings.
Nutrition information
Calories 675, Total Fat 30 g, Saturated Fat 10 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 3 g, Cholesterol 86 mg, Sodium 1004 mg, Carbohydrate 67 g, Total Sugar 10 g, Fiber 4 g, Protein 35 g. Daily Values: Vitamin A 0%, Vitamin C 144%, Calcium 33%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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