Fried Fish Po-boy Recipe
Enjoy our crispy fried fish po-boy, served on a fresh baguette with tangy remoulade and crisp lettuce for a taste of the Louisiana coast.
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Ingredients
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Fried Fish Po-Boy Ingredients
Method
Fried Fish Po-Boy Directions
- 1
Prepare the Fish
In a bowl, soak the fish fillets in buttermilk for at least 30 minutes. This will help tenderize the fish and add flavor.
- 2
Mix the Coating
In a separate bowl, combine the flour, cornmeal, Cajun seasoning, salt, and black pepper.
- 3
Heat the Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Fish
Remove the fish from the buttermilk, allowing excess to drip off. Dredge each fillet in the flour mixture, ensuring an even coating.
- 5
Fry the Fish
Carefully place the coated fish fillets in the hot oil, frying in batches if necessary. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- 6
Assemble the Po-Boy
Slice the French bread or hoagie rolls in half lengthwise. Layer with lettuce, fried fish, tomato slices, pickles, and a generous dollop of tartar sauce.
- 7
Serve
Serve the Po-Boys immediately while hot and crispy, with extra tartar sauce on the side if desired.
