Catfish Po’Boys


½ cup mayonnaise
2 Tbsp. sweet pickle relish
2 Tbsp. instant minced onion
2 tsp. lemon juice
¼ tsp. ground red pepper
½ cup fine, dry breadcrumbs
1 to 2 Tbsp. Creole seasoning
1 large egg
3 Tbsp. mayonnaise
2 8 oz. catfish fillets, cut in half crosswise
4 hoagie rolls, split
2 cups shredded lettuce
8 tomato slices

  1.  Combine mayonnaise, relish, onion, lemon juice and pepper, stirring well; cover with plastic wrap, and chill 1 hour.
  2. Preheat oven to 425 degrees.  Combine breadcrumbs and Creole seasoning in a shallow dish.  Combine egg and 3 Tbsp. mayonnaise, stirring well.  Dip fillets in egg mixture and dredge in breadcrumb mixture; place on a lightly greased baking sheet.
  3. Bake for 10 minutes or until fish flakes with fork.
  4. Spread chilled mayonnaise mixture on cut sides of rolls; top with fillets, lettuce and tomato.
  5. Cover with roll tops.  Serve immediately.

Cooking With Crevolyn
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