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Blazin' Catfish Po' Boy

Blazin' Catfish Po' Boy

Photo Credit: Reckitt Benckiser

Yield: 12 servings.

1 1/4 cups prepared tartar sauce
1 cup Frank's® RedHot® Cayenne
Pepper Sauce, divided
3 lb. catfish fillets
1 1/2 cups yellow cornmeal 1 tsp. salt 2 eggs 6 cups prepared coleslaw 12 6" baguettes, split, insides removed

To make sauce for the sandwich, combine tartar sauce and 1/4 cup RedHot. Refrigerate until needed.

Cut fillets into 1" strips. Combine cornmeal and salt in a shallow pan. Beat egg with 3/4 cup RedHot. Dip fish pieces in egg mixture, shake off excess, and coat thoroughly with cornmeal. Refrigerate until needed.

For each sandwich, deep-fry 4 oz. fish until golden brown. Drain. Spread bottom of roll with 2 Tbsp. sandwich sauce, top with fish and 1/2 cup coleslaw.