Fried Cod Po’ Boy Recipe
Savor the taste of the South with our Fried Cod Po’ Boy! Featuring crispy, golden-brown fried cod nestled in a soft, toasted hoagie roll, this delectable sandwich is topped with zesty remoulade and fresh lettuce, delivering a perfect crunch in every bite. Served with a side of tangy pickles and a sprinkle of Cajun spice, it's a hearty yet light meal that captures the essence of coastal cuisine.
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Ingredients
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Fried Cod Po’ Boy Ingredients
Method
Fried Cod Po’ Boy Directions
- 1
Prepare the Cod
In a bowl, soak the cod fillets in buttermilk for at least 30 minutes to tenderize and flavor the fish.
- 2
Mix the Breading
In a shallow dish, combine cornmeal, flour, cajun seasoning, salt, and black pepper.
- 3
Bread the Cod
Remove the cod from the buttermilk, allowing excess to drip off. Dredge the fillets in the cornmeal mixture, pressing lightly to adhere.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 5
Fry the Cod
Carefully add the breaded cod fillets to the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
- 6
Assemble the Po’ Boys
Slice the French rolls in half and toast if desired. Place a fried cod fillet on the bottom half, top with shredded lettuce, sliced tomatoes, and a generous drizzle of remoulade sauce. Place the top half of the roll over the filling.
- 7
Serve
Serve immediately while hot, optionally with extra remoulade sauce on the side.
