Fish Po Boy Recipe

Make sauce

In a small bowl combine 3 tablespoons mayonnaise, 2 teaspoons finely chopped dill pickle or relish, 1 teaspoon fresh lemon juice, 1 teaspoon Cajun seasoning, 1 teaspoon hot sauce (optional), 1 tablespoon finely chopped green onion, and 1 teaspoon black pepper. Whisk until smooth. Taste and adjust seasoning or heat. Chill while you prepare the rest of the sandwich so flavors meld (at least 10 minutes).

Thinly slice cabbage to yield about 1 cup. Shred lettuce and slice tomato into 1/4-inch rounds. If desired, lightly butter the insides of the hoagie rolls (1 tablespoon each), then toast them under a broiler or in a skillet until just golden (about 1–2 minutes) to prevent sogginess.

Season and set up dredging station

Pat the 1 lb fish fillets dry and cut into portions that will fit the hoagie (2–3 pieces). Season both sides with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon Cajun seasoning. Set up three shallow bowls: (A) 1 cup all-purpose flour mixed with 2 tablespoons cornstarch and a pinch of salt; (B) 1 large egg beaten with 1 tablespoon milk or buttermilk; (C) 1 cup panko breadcrumbs (or extra flour) seasoned with a little salt and Cajun seasoning.

Dredge

Toss each fish piece in bowl A to coat, shake off excess, dip in the egg mixture, then press into panko (or bowl A again) so each piece is evenly coated.

Fry

Pour vegetable oil into a skillet to a depth of about 1/2 inch and heat over medium-high until oil reaches 350°F (or a breadcrumb sizzles on contact). Fry fish in batches without crowding for 2–3 minutes per side, until golden brown and cooked through (internal temperature ~145°F). Transfer to a paper towel–lined plate and season lightly with salt. Keep warm in a low oven if needed.

Broil

Preheat the broiler with an oven rack 6 inches from the heat. Brush both sides of the seasoned fish pieces with about 1 tablespoon olive oil (from the 3 tbs reserved). Place on a foil-lined baking sheet. Broil 4–6 minutes per side depending on thickness, or until the fish flakes easily and is opaque throughout. If you want a crunchy top, brush with a little oil, sprinkle panko and broil an additional 1–2 minutes to crisp.

Open each toasted hoagie roll. Spread a generous layer (about 1–1.5 tablespoons) of the Cajun tartar sauce on both the top and bottom halves. Layer shredded cabbage (about 1/2 cup), shredded lettuce (about 1/2 cup), and 2–3 tomato slices on the bottom half. Place the hot fried or broiled fish pieces on top of the vegetables. Spoon an additional tablespoon of tartar sauce over the fish if desired. Close sandwich and press gently.

Cut each sandwich in half on a bias and serve immediately with lemon wedges on the side for squeezing over the fish.