To me, summer is the time of delicious sandwiches. I am a big fan of the Louisiana classic, a Po Boy sandwich. Who doesn’t love a good ol’ Po Boy? If you haven’t ever tried one of these, I hope you’ll use this recipe as your invitation to try it. You can use catfish, cod, or any other fish that’s great fried!
This is the perfect summer staple, whether you’re at the beach frying up a fresh catch or up in the mountains enjoying the views. You can make this sandwich anywhere, anytime! To make this sandwich even greater, serve it up with pub fries or hushpuppies! Now you’ve got yourself a real winning meal that you and your family will love.
Fried Cod Po’ Boys
Course: Dinner, Farm, Recipes, Seafood, Stream2
servings10
minutes20
minutes30
minutesIngredients
Olive oil for frying
2 frozen cod filets
1 tsp kosher salt
1 ½ cups flour
½ cup cornmeal
2 TBS cajun seasoning
2 eggs
1 cup buttermilk
1 loaf French bread
2 cups shredded lettuce
1 tomato sliced
1 cup red cabbage
¼ cup pickled red onions
Directions
- Fill cast iron skillet with oil about ¾ full, heat over medium-high heat.
- Sprinkle fish with some salt and set aside.
- In a large container mix flour, cornmeal, and cajun seasoning together. In another bowl whisk eggs and 1 cup buttermilk.
- Dip fish into egg mixture, dredge in flour mixture shaking off excess. Fry fish until golden brown, may need to flip with a spatula. Remove and let drain over a wire rack. Lay paper towels under the rack to absorb excess oil.
- Warm bread in the oven, but make sure it doesn’t get too crispy. Slice it down the middle and cut into halves. Spread remoulade onto the bread, adding fish, lettuce, tomato, cabbage, and onions. Drizzle with remoulade sauce. Serve immediately.
