Fish Po'boy Recipe
Make Fish Po'boy Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fried Fish
Remoulade Sauce
Assembly & Toppings
Method
Fried Fish
Prepare fish
Pat fish fillets dry with paper towels and cut into sandwich-length pieces (about 4 equal portions). Place fillets in a shallow dish and pour buttermilk mixed with 1 tablespoon hot sauce over them. Cover and refrigerate for 20–30 minutes (this tenderizes and seasons the fish).
Make dredge
While fish soaks, whisk together all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl or plate until evenly combined.
Heat oil
Pour about 1" depth of vegetable oil into a heavy skillet (cast-iron preferred) and heat over medium-high until oil reads 350°F (175°C) or a pinch of flour sizzles when dropped in.
Dredge and fry
Remove fillets from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour-cornmeal mixture, pressing to adhere. Shake off excess. Fry fish in batches, careful not to crowd the pan, about 3–4 minutes per side depending on thickness, until golden brown and cooked through (internal temperature ~145°F / 63°C). Transfer to a wire rack or paper-towel–lined tray and keep warm.
Finish
If oil temperature drops between batches, allow it to return to 350°F before continuing. Season fried fillets lightly with a pinch of salt as they come out.
Remoulade Sauce
In a small bowl combine mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, and prepared horseradish (if using). Stir in scallion and chopped pickles, then season with paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust acidity or heat (add more lemon or hot sauce to taste). Refrigerate until ready to assemble (can be made 1 day ahead).
Assembly & Toppings
Assemble po'boy
Spread about 1 to 1 1/2 tablespoons of remoulade on both cut sides of each toasted roll. Place a portion of shredded lettuce on the bottom half, then add 1 fried fish piece. Top the fish with sliced tomato and pickles. Close the sandwich and press lightly. Repeat for remaining rolls.
Serve
Serve immediately while fish is hot and crunchy. Provide extra remoulade and hot sauce at the table. Leftover remoulade keeps 3–4 days refrigerated.