This hearty sandwich swaps traditional po’ boy condiments for crisp and tangy pickled veggies, Asian-inspired slaw, and spicy mayonnaise and gets paired with golden-brown catfish for the ultimate Viet-Nola fusion.
Banh Mi-Style Catfish Po’ Boys
Makes 4 servings
Ingredients
- 4 Vietnamese-style French bread rolls, split horizontally
PICKLED VEGETABLES
- 2 cups matchstick peeled carrot
- 2 cups matchstick peeled daikon radish
- 1 tablespoon kosher salt
- ¾ cup distilled white vinegar
- ¾ cup boiling water
- 6 tablespoons sugar
SLAW
- ¼ cup spicy mayonnaise*
- ½ teaspoon lime zest
- 1 tablespoon fresh lime juice
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cups thinly sliced red and green cabbage
- ¼ cup sliced red onion
CATFISH
- Vegetable oil, for frying
- 1 pound catfish fillets, cut diagonally into 1-inch strips
- ½ (10-ounce) bag fish fry seafood breading mix*
- 1 cup spicy mayonnaise*
- Thinly sliced jalapeño, thinly sliced English cucumber, cilantro, and lime wedges, to serve
Instructions
- For pickled vegetables: In a nonreactive bowl, toss together carrot, radish, and salt. Let stand at room temperature until softened, about 1 hour. Rinse, and drain well. Squeeze out excess moisture.
- In same bowl, whisk together vinegar, ¾ cup boiling water, and sugar until sugar dissolves. Let cool to room temperature. Add carrot mixture. Cover and let stand at room temperature for at least 2 hours before serving. Refrigerate any remaining vegetables for up to 1 week.
- For slaw: In a large bowl, whisk together mayonnaise, lime zest and juice, salt, and pepper. Add cabbage and onion, tossing to coat. Refrigerate while preparing fish.
- For catfish: In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- Rinse fish in ice-cold water, shaking off excess. Dredge fish in breading mix until fully coated, shaking off excess.
- Working in batches, fry fish, turning occasionally, until golden brown, 3 to 4 minutes. Remove from oil, and let drain on paper towels.
- Spread mayonnaise onto cut sides of rolls. Top with catfish, pickled vegetables, and slaw. Serve with jalapeño, cucumber, cilantro, lime wedges, and any remaining mayonnaise.
Notes
*We used Blue Plate Spicy Mayonnaise and Louisiana New Orleans Style Fish Fry Seafood Breading Mix.
