Pan Fried Catfish Po'boys With Green Tomato Chow Chow Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 1/2 tablespoons paprika

3 tablespoons pickling spice

3 cups distilled white vinegar

1 1/2 cups milk

1 tablespoon dried thyme

1 teaspoon salt

1/4 teaspoon cayenne

1/4 cup salt

3 tablespoons plus 1 1/2 teaspoons Essence, recipe follows

1 tablespoon cayenne pepper

3 medium onions, peeled and coarsely chopped

Thinly sliced creole tomatoes, for garnish

1 cup fresh jalapenos, stemmed and chopped

1 1/2 cups Green Tomato Chow Chow, recipe follows, for garnish

Shredded iceberg lettuce, for garnish

2 1/2 cups sugar

3 medium red bell peppers, seeded and chopped (2 1/2 cups)

3/4 cup mayonnaise

6 individual po'boy breads, about 8 inches long, or 6 (8-inch) lengths French bread

1 tablespoon dried oregano

6 catfish fillets, (about 6 ounces each)

1 tablespoon hot pepper sauce, plus more for serving

1 tablespoon black pepper

2 tablespoons garlic powder

3 medium green bell peppers, seeded and chopped (2 1/2 cups)

1 cup water

3/4 cup Creole mustard

3 medium yellow peppers, seeded and chopped (2 1/2 cups)

2 tablespoons salt

1 dozen green tomatoes, cored and quartered (3 1/2 pounds)

1 1/2 cups yellow cornmeal

Vegetable oil, for frying

1 tablespoon onion powder

1 1/2 cups all-purpose flour

Sliced dill or sweet-hot pickles, for garnish

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