Move over, hoagie! Meat the Po-Boy. A large, delicious creation from our friends in New Orleans. Blackened Catfish on the BBQ, then the assembly of the Po-Boy. Dig in!
Season Catfish with Salt, Pepper, and Blacking Seasoning. Grill over direct heat until fish is white and flaky.
Slice onions, tomatoes, and pickles to fit.
Spread Remoulade on entire french bread (like mayo). Stack in order: Lettuce, Onion, Catfish, Tomatoes, optional Pickles, and Coleslaw.
Serve large, and plentiful. Food comma optional, but not controllable. Hoagie fallout inevitable.