Chef Folse's Spicy Catfish Po'boy with Cajun Coleslaw - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef Folse's Spicy Catfish Po'boy with Cajun Coleslaw

Prep Time: 2 and 1/2 Hours
Yields: 6 Servings

Comment:
The Blue Channel catfish of Louisiana is not only a favorite of the Cajuns and Creoles, but it is also revered as the best fish in the South. Catfish can be deep-fried in fillets or whole with its skin and head on. In this recipe, the catfish is served po'boy-style on French bread and topped with coleslaw.

Ingredients for Slaw:

2 cups shredded purple cabbage
2 cups shredded green cabbage
1/4 cup golden raisins
1 small onion, peeled and grated
1 carrot, peeled and grated
1 tbsp minced parsley
1/4 cup vegetable oil
3 tbsps cider vinegar
1/2 cup mayonnaise
1/4 cup sugar
1/4 tsp dry mustard
1/4 tsp granulated garlic
1/2 tsp celery seed
salt and cayenne pepper to taste 

Method:

Toss cabbages, raisins, onion, carrot and parsley until well mixed then set aside. In a small bowl, combine oil, vinegar, mayonnaise, sugar and seasonings. Pour dressing over cabbage mixture and gently toss. Cover and refrigerate 2 hours while frying catfish.

Ingredients for Catfish:

6 (6-8-ounce) catfish fillets
vegetable oil for deep frying
1 cup milk
1 egg, beaten
1/2 cup water
3 tbsps Creole mustard
juice of 1 lemon
Louisiana hot sauce to taste
3 cups seasoned corn flour
6 (6-inch) po'boy loafs
1 red onion, thinly sliced

Method:

Preheat oven to 375 degrees 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 Dutch oven or home-style electric fryer such as a FryDaddy, place enough oil to cover fish by 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 seasoned corn flour, shaking off excess. Fry until fish pieces are golden brown and begin to float to surface. Do not overcook. Fish are best when crisp on outside but tender and juicy inside. Remove from oil and 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 one half of each toasted loaf. Top with sliced red onions and a generous portion of coleslaw. Top with remaining half of po'boy loaf, press firmly and enjoy.

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