Traditional Catfish Po-Boy Sandwich

4 ounces Fisherman’s Choice Breading Mix  *
2 Tablespoons Fin-N-Fish Seasoning *
2 U.S. Farm-Raised Catfish Fillets
1 to 1-1/2 cups frying oil
2 - 6 inch French rolls - sliced
2 cups slaw mix (available in stores)
3 ounces Sweet Pepper Vinaigrette *
1 large  tomato sliced
Cajun Devil Hot Sauce * (optional) to taste

  1. Take slaw mix and mix with Sweet Pepper Vinaigrette. Set aside.
  2. In a shallow dish mix breading and seasoning.  Moisten fillets with water or milk and roll in mix to coat.
  3. Heat oil in a large skillet and fry catfish until golden.  Approximately 4 minutes.  Turn once, remove catfish and let drain on a paper towel.
  4. Take the French roll and spoon slaw mix in, place fried catfish on top of slaw, add sliced tomato and splash on the Cajun Devil Hot Sauce.

Your family will love this sandwich “I Gawrentte Dis!”

Yield:  2 Belt Buster Sandwiches

Note: * Products available thru  www.galenacanning.com
Recipe by Chef Ivo W. Puidak, Galena Canning Company