Flounder Po' Boy Recipe
Dive into our Flounder PO' BOY, featuring perfectly fried flounder fillets nestled in a soft, toasted hoagie roll. Topped with zesty remoulade, crisp lettuce, and ripe tomatoes, this Southern classic bursts with flavor in every bite. Served with a side of crispy fries, it's a satisfying meal that transports your taste buds straight to the bayou.
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Ingredients
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Flounder PO' BOY Ingredients
Method
Cooking Directions
- 1
Prepare the Flounder
In a bowl, soak the flounder fillets in buttermilk for at least 30 minutes.
- 2
Mix the Coating
In a shallow dish, combine cornmeal, all-purpose flour, Cajun seasoning, salt, and black pepper.
- 3
Dredge the Fish
Remove the flounder from the buttermilk and dredge each fillet in the cornmeal mixture, ensuring they are well coated.
- 4
Fry the Fish
Heat the vegetable oil in a large skillet over medium-high heat. Fry the coated fillets for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- 5
Assemble the Po' Boys
Slice the French bread or hoagie rolls in half. Layer with lettuce, tomato slices, fried flounder, pickles, and a generous drizzle of remoulade sauce.
- 6
Serve
Serve the po' boys immediately while hot and crispy.