Catfish Po' Boy

Cheap, easy, and good for you. Oh, and really really yummy. Can't beat that, can you? Thank goodness for Louisiana, folks.

I had Po' Boys on our Labor Day weekend menu well before Gustav reared its ugly head, but eating these after seeing its path on the news made for a good, filling, yet melancholy dinner. Thank goodness this hurricane was not another Katrina, but there was still a lot of damage. So to the people of Louisiana: you're in my thoughts and prayers, here's to a quick recovery. God bless.

Catfish Po' Boy

(from Cooking Light, October 2002)

Ingredients:

2 Tbsp. fat-free milk

1 lb. catfish fillets, cut into 2 1/2-inch pieces

1/2 tsp. salt

1/4 c. yellow cornmeal

1 Tbsp. Cajun seasoning (such as McCormick)

2 tsp. vegetable oil

1 Tbsp. white wine vinegar

2 Tbsp. fat-free mayonnaise

1 Tbsp. fat-free sour cream

1 1/2 tsp. sugar

Dash of crushed red pepper

2 c. bagged broccoli coleslaw

4 kaiser buns (French bread if you want to be traditional!), split and toasted

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. I also doused the fish liberally with Tabasco sauce. Yum!