WHAT IS A PO BOY RECIPES

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CATFISH PO BOY RECIPE | ALLRECIPES



Catfish Po Boy Recipe | Allrecipes image

Crispy fried catfish is piled into hoagie rolls and topped with tangy coleslaw for this authentic Po Boy sandwich.

Provided by Allrecipes

Categories     Seafood    Fish    Catfish

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 sandwiches

Number Of Ingredients 31

Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
? cup mayonnaise
½ lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Catfish:
8 (3 ounce) fillets catfish
2 tablespoons hot sauce (such as Tabasco®)
½ cup Cajun seasoning
2 cups all-purpose flour
2 cups cornmeal
2 cups bread crumbs
1 tablespoon granulated garlic
1 tablespoon granulated onion
1?½ teaspoons ground black pepper
½ teaspoon cayenne pepper
1 cup olive oil for frying
Assembly:
4 Italian-style hoagie buns, split lengthwise
1 cup remoulade-style sandwich spread (see footnote for recipe link)
1 lemon, cut into wedges
1 cup cherry tomato halves
½ cup banana pepper rings

Steps:

  • Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
  • Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
  • Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
  • Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

Nutrition Facts : Calories 1069.7 calories, CarbohydrateContent 128.7 g, CholesterolContent 72.2 mg, FatContent 48.6 g, FiberContent 9.4 g, ProteinContent 29.8 g, SaturatedFatContent 8.4 g, SodiumContent 2961.1 mg, SugarContent 6.4 g

PO BOY BREAD RECIPE - FOOD.COM



Po Boy Bread Recipe - Food.com image

My take on a basic French bread recipe from "Lee Bailey's New Orleans". This version adds flavor with a poolish and is more hydrated. A poolish is just part of the flour and water and a little yeast which ferments before the bread is made, adding flavor. Very good bread. Times listed don't include rising or proofing times.

Total Time 48 minutes

Prep Time 30 minutes

Cook Time 18 minutes

Yield 4 16 inch baguettes, 8 serving(s)

Number Of Ingredients 9

150 g all-purpose flour (1 1/4 cup)
150 g water (2/3 cup at room temperature)
1/8 teaspoon instant yeast
673 g all-purpose flour (5 1/4 cup)
340 g water (1 1/2 cup at room temperature)
36 g sugar (2 tablespoons)
7 g instant yeast (2 teaspoons rounded)
28 g shortening (2 tablespoons) or 28 g butter (2 tablespoons)
16 g table salt (scant tablespoon)

Steps:

  • Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
  • This can be used then or refrigerated for up to 3 days.
  • Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
  • Cover bowl and let sit for 20 minutes.
  • Add salt and knead for 8 to 10 minuts until smooth.
  • Tip out onto lightly floured counter and stretch the doughn into a rectangle. Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
  • Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
  • Divide into 4 pieces. Roll into baguettes about 16 inches long.
  • Place on a floured cloth with folds to support the baguettes. Cover with sprayed plastic film.
  • Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
  • Score and bake in steam for 10 minutes. Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
  • Remove to a cooling rack and allow to cool for 20 minutes before slicing.

Nutrition Facts : Calories 425.9, FatContent 4.6, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 779.6, CarbohydrateContent 83.4, FiberContent 3, SugarContent 4.8, ProteinContent 11

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