Cajun Perch Po'Boys Recipe

By
Doug DuCap
Doug DuCap
Cookbook author and freelance food writer with award-winning recipes. He has an expertise in fish and seafood.
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Updated on 02/23/22
Cajun Perch Po Boy Sandwich
Doug DuCap
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
1451 Calories
77g Fat
131g Carbs
59g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 1451
% Daily Value*
Total Fat 77g 98%
Saturated Fat 11g 57%
Cholesterol 335mg 112%
Sodium 2734mg 119%
Total Carbohydrate 131g 48%
Dietary Fiber 12g 43%
Total Sugars 38g
Protein 59g
Vitamin C 57mg 284%
Calcium 358mg 28%
Iron 9mg 51%
Potassium 1426mg 30%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 6 cups (1 recipe) Spicy Sweet Slaw

  • 1/4 cup mayonnaise

  • 1 tablespoon Louisiana hot pepper sauce, such as Crystal

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon garlic powder

  • 1 cup white cornmeal

  • 1/2 cup all-purpose flour

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon garlic powder

  • 1/2 to 1 teaspoon cayenne pepper

  • 1/2 teaspoon thyme

  • 3 large eggs

  • 3 tablespoons milk

  • 3 to 4 cups oil for frying, for 1/2 inch depth

  • 1 1/4 pounds skinless ocean perch fillets

  • 1 large (24-inch) narrow French bread, Cuban bread or baguette, or 2 (12-inch) loaves

  • 1 large tomato, ripe, thinly sliced

Steps to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Keep cooked fish warm in an oven set to 200 F. If desired, place the bread in the oven to crisp the crust.

  6. 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.