Recipe: Fish po’ boys two ways

I’ve never been to Louisiana, although I’d love to see New Orleans one day. I’m also not offering free sandwiches to random folks anytime soon. So am I allowed to have a po’ boy recipe? Luckily for you, I’m not really looking for permission.

I love fish. I love tomatoes. And I love love LOVE sandwiches (yes, even the odd PB&J here and there). So a fish sandwich seems a natural choice for me. Throw in a little homemade tartar sauce (recipe also below!) and you have a delicious lunch or supper, with a couple different options. Read on.

Fish po’ boys

The fish – two ways:

I’ve tried this recipe with both tilapia and mahi mahi – both are delicious. Mahi mahi is a bit more flavourful, but harder to find up north here. Tilapia is readily available at the grocery story or the local fish shop. Any other white fish would work as well.

Option 1 – pan-fried fish

1. Pan-fried

  • Heat 2 tbsp. olive oil in a pan.
  • Fry your fish on medium heat, sprinkling with ground sea salt and pepper.
  • They’re done when they’re opaque and flake easily. That’s it.

2. Beer battered & baked

  • Mix your batter: 1/2 c to 1 c flour (depending on amt of filets you’re cooking); 1 tbsp cornstarch; salt and pepper; juice of half of a lemon; 1 tsp. cumin; 1/2 can to a full can of beer (light or dark, your choice).
  • Add the beer slowly, whisking constantly to avoid any clumps. Add beer until you get a paste-like consistency (thick, but easy to dip delicate fish into).
  • Dredge the fish in a little bit of flour and then dip the filets into the batter.
  • Bake on a well-greased cookie sheet at 375F for about 25 minutes, until opaque and easy to flake. (Of course you can fry them in oil too, but baking is much healthier and less messy!)

Tartar sauce:

The fish po’ boy wrap

  • 3 tbsp. light mayonnaise
  • 2 tbsp. red onion, finely chopped
  • Juice of half a lemon
  • 1 tbsp. garlic salt
  • Salt and pepper, to taste
  • 1/2 tsp. cayenne pepper
  • A dash of hot sauce (e.g. Frank’s red hot), if you like a bit of heat
  • Mix and voila!

Making the sandwich or wrap

More options! The traditional way to serve po’ boys is on a french loaf, but I’ve also prepared it on a wrap. Spread the bread (or wrap) with tartar sauce (not traditional, but yummier than plain mayo, in my opinion), add lettuce, tomato slices and the fish. I’ve also used chopped tomatoes, sauteed with olive oil, salt and pepper, and a dash of sherry, for a bit more warmth and flavour as well (pictured below).

The fish po’ boy on a french loaf.

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