Catfish Po’ Boy Grinder

Ingredients

• 0.5 cup pepper rings 
• 2 cups bread crumbs 
• 0.5 cup cajun spice 
• 3 ounce fillets catfish 
• 0.5 teaspoon cayenne pepper 
• 1 cup cherry tomato halves 
• 16 ounce coleslaw mix shredded
• 2 cups cornmeal 
• 1 teaspoon dijon mustard 
• 1 cup sandwich spread remoulade-style for recipe link (see footnote )
• 2 cups flour all-purpose
• 1 tablespoon sea salt 
• 1 tablespoon granulated onion 
• 1.5 teaspoons ground pepper black
• 2 tablespoons hot sauce tabasco® (such as )
• 1  optional: lemon cut into wedges
• 0.3 teaspoon lemon pepper 
• 0.3 cup mayonnaise 
• 1 cup olive oil for frying
• 0.3 cup pickled pepperoncini peppers chopped
• 0.3 cup onion diced red
• 1 tablespoon red wine vinegar 
• 1 teaspoon salt 
• 4  hoagie buns split italian-style
• 1 teaspoon sugar white

Equipment

• bowl
• frying pan
• paper towels
• baking pan

Directions

1. 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.
2. Place catfish fillets in a large shallow baking dish.
3. Sprinkle hot sauce over the top and turn the fillets to coat.
4. 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.
5. Add catfish fillets and shake gently to coat fillets thoroughly.
6. Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side.
7. Place on paper towel-lined paper plates to drain.
8. Spread each hoagie bun with 1/4 cup remoulade-style spread.
9. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw.
10. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.