Fish Po' Boy Sandwiches for #FishFridayFoodies
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For our October 2020 event Sue of Palatable Pastime invited us to make Comfort Food dishes "Let's cook up our favorite fish and other types of seafood in comfort food recipes that make you happy just thinking about. Fish and chips, chowders, fish pies, shrimp tacos, fried oysters and more. Whatever puts a smile on your face."
Come see all of our comfort food recipes that we're sharing with you today!
Fish Friday Foodies
Comfort Food Recipes
Hosted by Sue Lau
- Bourride from A Day in the Life on the Farm
- Cheesy Mixed Seafood Gratin from Food Lust People Love
- Crab and Rice Croquettes from Palatable Pastime
- Creamy Crab Soup from Karen's Kitchen Stories
- Creamed Salmon from Sid's Sea Palm Cooking
- East Indian Fried Dry Bombil Masala from Sneha's Recipe
- Fish Po' Boy Sandwich from Making Miracles
- Popcorn-Battered Fried Fish, Remembering Oklahoma, and Kids in the Kitchen from Culinary Adventures with Camilla
One of my favorite meals I remember having in Destin, FL was at a fabulous restaurant near the Destin Harbor Boardwalk. My sister, daughter, and I sat down and I had a delicious fish sandwich that was perfectly memorable. Tender, warm, fish, toasted bun, slathered in yummy tartar sauce with cool crispy vegetables. Each bite was the perfect bite.
Fish Po' Boy Sandwiches
So when Sue suggested we make fish dishes that meant "comfort food" to us, I couldn't help but think of that delicious warm sandwich. Po'Boys are such simple food - easily customizable to whatever seafood you have on hand, topped the way you like them best. Use a batter and fry your seafood, or crumb coat it and baked it if you want a crunchier layer. Add whichever fresh veggies you like best on your sandwich!
Fish Po' Boy Sandwiches
1 Tablespoon of low sodium Cajun seasoning (or blackening seasoning)
¼ cup of olive oil
2 pounds of cod, cut into 4 fillets
4 toasted hoagie buns
8 leaves of lettuce
1 - 2 thinly sliced tomatoes
1/2 - 1 cup of tartar sauce
- Combine the Cajun seasoning with the olive oil and rub on both sides of fillets (adjust amount of seasoning per your personal tastes, if mix is not low sodium you will probably want to use a little less to avoid an overly salted taste).
- Heat a large nonstick skillet over medium to medium-high heat, and sear fillets on both sides, cooking just a couple minutes per side until fish flakes easily and they are cooked through (cooking length will depend on fillet thickness).
- When fish is cooked, assemble sandwiches by smearing about 1 TBS tartar sauce per hoagie roll, placing fish on the bottom half of roll and topping with lettuce and tomato.