Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread, Blue Cheese Coleslaw with Baked French Fries

Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread, Blue Cheese Coleslaw with Baked French Fries

Amazing leftovers revisited. On a Sunday I made Cornmeal Crusted Catfish, Country Ham Succotash with Avocado and Cilantro Purée. On Tuesday I reused the catfish and the avocado purée to make a Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread, Bleu Cheese Coleslaw with Baked French Fries.

This was so good and so easy.

I’ve made the fries like once a week since forever (here and here and here). The blue cheese coleslaw is the number one requested item when I’m asked to bring a side dish (by far). I’m ashamed that I’ve only posted the coleslaw once before. This time I doing a store bough coleslaw dressing. I don’t usually use pre-made dressings, but I did on this night, soooo… there.

 

Ingredients

  • 2 leftover cornmeal crusted catfish filets (recipe here)
  • 2 French baquettes (other any bread with crust outside and soft inside)
  • Leftover avocado and cilantro purée (recipe here)
  • Sriracha
  • Plain Greek yogurt
  • Dale’s Marinade (or soy sauce)
  • Shredded cabbage
  • Coleslaw dressing (store bought)
  • Bleu cheese
  • 3-4 baking potatoes cut into fries
  • Olive oil
  • Salt and pepper
Directions

  1. Soak fries in salty water for 10-15 minutes (minimum), drain and dry thoroughly. Preheat oven to 450 degrees. Put the fries in a large bowl and toss with oil to cover and season liberally with salt and pepper. Line a large sheet pan with non-stick aluminum foil and add the fries. Bake at 450 degrees for 10 minutes and cut the heat to 400 degrees and cook for another 5-10 minutes. Flip the fries over and continue cooking until you achieve desired doneness.
  2. In a large bowl add the cabbage, bleu cheese and less of the dressing then you think you’ll need, toss to combine. Taste and adjust for seasoning. Add more dressing just before serving if need be. Place in the refrigerator.
  3. In a small bowl combine about a cup of Greek yogurt, 1-2 tablespoons of Sriracha, 1-2 tablespoons of Dale’s (or soy sauce) and mix to combine. Adjust to your preference. If you want more heat add more Sriracha, set aside.
  4. Reheat the catfish in the oven as the fries are finishing up..
  5. Slice the baquettes in half and dig some of the soft middle out (more room for the good stuff). Just before serving, add the bread to the oven to slight toast.
  6. Slather the top piece of bread with the Sriracha “mayo” and the bottom with the avocado spread. Add the catfish and coleslaw and enjoy.
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Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread, Blue Cheese Coleslaw with Baked French Fries

3 thoughts on “Catfish Po-boy, with Sriracha “Mayo” and Avocado and Cilantro spread, Blue Cheese Coleslaw with Baked French Fries

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