Fish Po’ Boy

It's not quite road trip season yet and we're still not having nice weather, but it’s just around the corner. While being home more, we've been trying recipes, some of our favorites and some we've never tried before. We love Po' Boys whether fish or shrimp. We recently had Fish Po’ Boys and I wanted to share the recipe. Po’ Boys are hard to beat for a comforting meal.

Po’ Boys got their name because they were hearty sandwiches sold to poor boys, men who worked long days and may have only had one chance to eat all day. The sandwiches were stuffed with fresh fried seafood and served on thick bread.

Tilapia is often used for fish Po' Boys, it’s easily found and is a good budget choice. We like and use farm raised catfish which has more flavor. If you choose catfish, avoid imported catfish and use U.S. farmed or wild. Farm-raised tends to have a cleaner, less fishy flavor. 

We sometimes use lettuce and sometimes coleslaw (coleslaw is a southern thing). For coleslaw, we use our Double Clutch Coleslaw, it’s a recipe my mother used and is common in the southern states. The coleslaw that stores sell and most restaurants serve is awful. It has a tart taste from vinegar. Vinegar acts as a preservative and allows stores and restaurants to keep the slaw longer, that’s why they use it but it also ruins the taste of the slaw. Stores and restaurants have gotten people accustomed to the taste of sour slaw and they believe that’s what it should taste like. Most slaw recipes found on the internet also use vinegar. Now you know the secret of good coleslaw, it never has vinegar in it.

Making The Po' Boys

6 Fish Fillets 
4 whole eggs 
⅛ c. water 
2 c. seasoned fish breading (your choice) 
1 French Bread loaf 
6 tomato slices 
¼ c. dill pickle slices 
Shredded lettuce 
 ½ c. tartar sauce 
 ½ c. mayo 
 2 tsp. Lemon juice 
 ½ tsp. Dill 
 ¾ tsp. Dried chives 
 ½ tbsp. hot sauce 
 Vegetable oil for frying

1. In a large shallow bowl, combine the eggs and water and whisk together until combined. In a separate shallow bowl, add the seasoned breading for the fish. In a large shallow pan, fill halfway with vegetable oil and turn heat to medium high, close to high heat.

2. Dip the fish fillets in the egg wash on both sides, and dredge in the fish coating on both sides until well coated. Shake off excess and place in the oil once the oil is ready for frying. Cook on both sides for about 3-5 minutes, remove from oil, and place on the cooling rack. Continue the process until all fish is cooked.

3. In a small bowl, add the tartar sauce, mayo, lemon juice, dill, chives, and hot sauce and mix. Set aside.

4. Slice the French Bread loaf in half and remove some of the breading inside the loaf on the top half. Don’t leave completely hollow. Spread the sandwich spread on the top part of the loaf. On the other half of the bread, layer with the fish with two pieces of fried fish in each bite; place tomato slices on top, the pickle slices, and finally the shredded lettuce. Place the top part of the French bread loaf on top of the layered half. Cut into 2-3 sections and serve.

Download Recipe