|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 113g||41%|
|Dietary Fiber 45g||159%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A New Orleans po'boy sandwich is more than just a hoagie, grinder, or submarine sandwich by another name. It's a synergistic cooperation of elements in harmonious balance. And if that sounds like high-flown language to describe a sandwich, well, just wait until you try one.
Seafood po'boys abound in New Orleans -- shrimp, oysters, crawfish, and fried fish are all local staples. This recipe uses ocean perch in an extra-crunchy breading and tops it with Cajun mayo, tomatoes, and a spicy-sweet bell pepper slaw.
Since the culinary foundations of New Orleans are French and Italian, it's no surprise that the bread plays an important roll—er, role—in a po'boy. You want a loaf that's long (about 24 inches) and relatively narrow, with a good crust and a somewhat soft, airy interior. If you can't locate a French loaf fitting the description, a Cuban sandwich loaf or a soft, supermarket-style baguette might be a good choice. You can also use two 12-inch loaves of an appropriate type.
- 1 recipe Spicy Sweet Slaw
- 1/4 cup mayonnaise
- 1 tablespoon Louisiana hot pepper sauce (such as Crystal)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup white cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon thyme
- 3 large eggs
- 3 tablespoon milk
- 3 or 4 cups oil for frying (for 1/2 inch depth)
- 1 1/4 pounds skinless ocean perch fillets
- 1 large, narrow loaf (about 24 inches) French bread (or Cuban bread or baguette), or 2 12" loaves
- 1 large ripe tomato (thinly sliced)
Prepare the slaw and refrigerate. In a bowl, combine the mayo, hot pepper sauce, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix well and refrigerate.
In a shallow bowl, combine the cornmeal, flour, salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, cayenne pepper, and thyme. In a separate bowl, beat the eggs well with the milk.
Heat 1/2 inch of oil in a deep skillet or dutch oven to 360 degrees. Dry the fillets and dredge them in the flour mix, shaking off the excess. Dip them in egg mixture, let excess drip off, then dredge again in flour.
For an extra crunchy coating, dip the fish in egg and flour for a second time before placing in the oil. Fry the fish in batches and let drain on a rack or on plain paper towels.
Keep cooked fish warm in an oven set to 200 F. If desired, place the bread in the oven to crisp the crust.
Cut the loaf in half lengthwise and spread both cut sides with the mayo mixture. Add the fish fillets in a single layer, top with tomato slices and Spicy Sweet Slaw.