Catfish Po'Boys

1 to 1-1/4 lb. catfish fillets
1/2 cup fine dry bread crumbs
2 Tbsp. olive oil
4 hoagie buns, split and toasted
2 medium red and/or yellow sweet peppers, cored and sliced in rings
4 oz. Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
1 cup purchased deli coleslaw
Bottled hot pepper sauce (optional)
Small hot peppers (optional)

Directions
1. Cut catfish in 3-inch pieces. Season lightly with salt and pepper.
Coat with breadcrumbs. In 12-inch skillet cook catfish in hot oil 6
to 8 minutes, turning once, until golden and fish flakes easily when
tested with a fork.

2. Divide catfish among buns. Top with sweet pepper rings, cheese,
and coleslaw. Add catfish to the bottom of each bun and top with
sweet pepper rings, cheese and coleslaw. Pass pepper sauce; serve
with hot peppers.

ENJOY!!!