Crispy Grouper Cheek Po’boy Recipe
Topped with a creamy toasted mustard seed slaw, shredded lettuce, and house-made pickles.
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Ingredients
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Crispy Grouper Cheek Po'boy
Method
Preparation and Assembly
- 1
Prepare the Mustard Seed Slaw
In a small saucepan, toast the mustard seeds over medium heat until they begin to pop. Remove from heat and allow to cool. In a bowl, combine the mayonnaise, apple cider vinegar, toasted mustard seeds, salt, and black pepper. Mix well and fold in shredded lettuce. Set aside.
- 2
Prepare the Grouper Cheeks
In a shallow bowl, mix the flour, cornmeal, paprika, salt, and black pepper. In another bowl, whisk together the eggs and milk. Dip each grouper cheek in the egg mixture, then coat in the flour-cornmeal mixture.
- 3
Fry the Grouper Cheeks
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, fry the coated grouper cheeks in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 4
Assemble the Po'boys
Slice the French bread rolls in half. Spread a layer of the mustard seed slaw on the bottom half of each roll. Add a generous portion of the crispy grouper cheeks, followed by more slaw, shredded lettuce, and house-made pickles. Top with the other half of the roll and serve immediately.
