Tuesday, August 26, 2008

Dinner Divas: Catfish Po-Boys

Let me just say that this meal was so good that Joe gave me a high-five at the end of it. He's never done that before, but I think it's a good sign.

This was another Dinner Divas recipe, my second of the month, and I'm SO glad I chose this one to make since Joe likes southern-style cooking. (Who am I kidding? I love it too.)

I was initially nervous about finding catfish, but not only did I find it, I found it discounted on Manager's Special because it had a sell-by date of 8/25. The grocery store was, however, out of broccoli slaw, so I used normal cabbage slaw.

This came together very quickly, and it's not terribly unhealthy considering it's fried fish. We will definitely be having this again.

Catfish Po-Boys (source: Cooking Light)


2 tablespoons fat-free milk
1 pound catfish fillets, cut into 2 1/2-inch pieces
1/2 teaspoon salt
1/4 cup yellow cornmeal
1 tablespoon Cajun seasoning (such as McCormick)
2 teaspoons vegetable oil
1 tablespoon white wine vinegar
2 tablespoons fat-free mayonnaise
1 tablespoon fat-free sour cream
1 1/2 teaspoons sugar
Dash of crushed red pepper
2 cups bagged broccoli coleslaw
4 (2 1/2-ounce) hoagie rolls with sesame seeds, toasted (I used my jalapeno cheese bread instead.)


Combine milk and catfish in a large bowl, tossing gently to coat. Remove fish from bowl; shake off excess milk. Sprinkle fish with salt. Combine cornmeal and Cajun seasoning in a large zip-top plastic bag. Add fish to bag. Seal and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

While fish cooks, combine vinegar and next 4 ingredients (vinegar through pepper) in a medium bowl. Add broccoli coleslaw; toss well to coat. Spoon 1/2 cup slaw mixture onto bottom half of each roll. Arrange fish evenly over each serving, and top with top halves of rolls.

Yields 4 servings (unless you're like us and ate all of it.)

Nutritional Information:
CALORIES 442(30% from fat); FAT 14.7g (sat 3.2g,mono 6.4g,poly 3.8g); IRON 3.6mg; CHOLESTEROL 54mg; CALCIUM 144mg; CARBOHYDRATE 50.2g; SODIUM 818mg; PROTEIN 26g; FIBER 3.4g


Jing said...

god that looks delicious - i am in this phase where i constantly crave filet o fishes and fish & chips

Lisa said...

This looks good - nice and crunchy! I love cornmeal crusts on fish. I need to get on this Dinner Divas train. Is there a link for it somewhere?

Joelen said...

Oh wow... This is making me hungry! It looks awesome!