Fried Fluke Poboys Recipes

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CLASSIC FRIED SHRIMP PO'BOYS



Classic Fried Shrimp Po'boys image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 sandwiches

Number Of Ingredients 24

3/4 teaspoon cayenne
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 small French bread loaves, each about 10-inches long
4 tablespoons melted butter
1/4 cup mayonnaise, or more to taste
3 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
Red pepper sauce
1 cup shredded lettuce
1 large ripe beefsteak tomato, thinly sliced
Sliced dill pickles, optional
Hot sauce, for serving, optional
Potato chips, for serving, optional (recommended: Zapp's)
Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CATFISH PO BOY



Catfish Po Boy image

Crispy fried catfish is piled into hoagie rolls and topped with tangy coleslaw for this authentic Po Boy sandwich.

Provided by Allrecipes

Categories     Seafood     Fish     Catfish

Time 40m

Yield 8

Number Of Ingredients 31

Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
⅓ cup mayonnaise
½ lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Catfish:
8 (3 ounce) fillets catfish
2 tablespoons hot sauce (such as Tabasco®)
½ cup Cajun seasoning
2 cups all-purpose flour
2 cups cornmeal
2 cups bread crumbs
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
1 cup olive oil for frying
Assembly:
4 Italian-style hoagie buns, split lengthwise
1 cup remoulade-style sandwich spread (see footnote for recipe link)
1 lemon, cut into wedges
1 cup cherry tomato halves
½ cup banana pepper rings

Steps:

  • Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
  • Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
  • Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
  • Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

Nutrition Facts : Calories 1069.7 calories, Carbohydrate 128.7 g, Cholesterol 72.2 mg, Fat 48.6 g, Fiber 9.4 g, Protein 29.8 g, SaturatedFat 8.4 g, Sodium 2961.1 mg, Sugar 6.4 g

FISH PO' BOYS



Fish Po' Boys image

This traditional Louisiana sub sandwich uses flounder and is topped with spicy tartar sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 7

1 pound skinless flounder fillets
2 tablespoons cornmeal
Coarse salt and ground pepper
2 tablespoons canola oil
1 (8-ounce) baguette
Spicy Tartar Sauce
Lettuce and sliced tomato, as sandwich toppings

Steps:

  • Cut flounder fillets into 1 1/2-inch strips; pat dry. Place in a medium bowl. Add cornmeal; season with salt and pepper. Toss to coat.
  • Heat oil in a large nonstick skillet over high heat. Brown fish (work in batches if needed) on both sides, 7 to 10 minutes (turn fish carefully). Transfer to a paper towel-lined plate; season with more salt, as desired.
  • Split baguette; hollow out slightly. Spread both halves with tartar sauce, and layer with lettuce, sliced tomato, and fish. Cut into 4 pieces.

Nutrition Facts : Calories 387 g, Fat 19 g, Protein 24 g

AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW



Air-Fried Crispy Fish Po' Boys with Chipotle Slaw image

Serve these New Orleans-inspired famous 'po-boy' sandwiches for lunch or dinner and enjoy crispy air-fried white fish topped with chipotle coleslaw served on toasted hoagie rolls.

Provided by Allrecipes

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 20

cooking spray
4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
¼ cup all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
1 egg
1 tablespoon water
½ cup panko bread crumbs
¼ cup cornmeal
⅓ cup sour cream
¼ cup mayonnaise
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon ground dried chipotle pepper
3 cups shredded cabbage with carrot (coleslaw mix)
¼ cup chopped fresh cilantro
4 hoagie rolls, split lengthwise and toasted
2 tablespoons crumbled queso fresco
4 lime wedges

Steps:

  • Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
  • Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
  • Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
  • Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
  • Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
  • Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

Nutrition Facts : Calories 898.7 calories, Carbohydrate 106.1 g, Cholesterol 145.2 mg, Fat 34 g, Fiber 7 g, Protein 45.3 g, SaturatedFat 8.1 g, Sodium 1312.4 mg, Sugar 6.6 g

FRIED FLUKE PO'BOYS



Fried Fluke Po'boys image

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 21

Peanut or vegetable oil, for deep-frying
2 cups all-purpose flour
2 teaspoons seafood seasoning, such as Old Bay
1 teaspoon baking soda
Kosher salt
1 1/2 bottles beer, cold
Four 8-ounce fluke fillets, skinned
4 standard po'boy rolls
Tartar Sauce, for spreading, recipe follows
Lettuce, shredded, for serving
Pickles, thinly sliced on the bias, for serving
Thinly sliced plum tomatoes, for serving
Very thinly sliced red onions, for serving
1 cup mayonnaise
1 shallot, finely diced
3/4 cup finely chopped cornichons
2 tablespoons whole-grain mustard
1/2 teaspoon celery salt
Pinch cayenne pepper
1 tablespoon malt vinegar
Kosher salt

Steps:

  • Heat the oil in a large, deep pot over medium heat until it reaches 375 degrees F on a candy thermometer. Preheat the oven to 300 degrees F.
  • In a medium bowl, combine the flour, seafood seasoning, baking soda and a pinch of salt. Make a well in the center of the flour mixture and gently stir in the beer. Mix with a fork until just combined. Dip the fish fillets in the batter, coating the fish generously.
  • Fry the fish: Start by dipping about one-third to one-half of a fillet into the oil and wait for the batter to start puffing before sliding the rest of the fillet in. Fry the battered fillets until golden brown and crispy, turning once, about 5 minutes. Drain on paper towels, blotting excess oil. Arrange the fish on a baking sheet lined with a cooling rack, and hold in the oven until serving.
  • Slice the po'boy rolls lengthwise almost three-quarters of the way through and scoop out some of the insides. Schmear the rolls with tartar sauce. Add the fried fish and top with some lettuce, pickles, tomatoes and red onion. Slice the sandwich in half on the bias before serving.
  • Combine the mayonnaise, shallots, cornichons, mustard, celery salt, cayenne and malt vinegar in a bowl. Season with salt, if needed. Cover and refrigerate until ready to use.

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21 BEST SIDE FOR FRIED FISH (WHAT TO SERVE WITH FRIED FISH)

From izzycooking.com
  • Steamed Broccoli. A quartet of goodness – quick, easy, healthy, and delicious! And, be honest, did you know Broccoli was high in protein. It’s also a great source of Vitamin C.
  • Corn and Tomato Salad. Corn, tomatoes and herbs come together to create this summer fresh salad. It’s flavorful, colorful and everything you could ever hope for in a side dish!
  • Fruit Salsa. Mangos, strawberries, kiwi, and pineapple are the perfect mix of tart and sweet. In this salsa you can opt for fruits of your choice but be sure to add in the pineapple to give it a tropical taste.
  • Roasted Cauliflower. Are you looking for the best roasted cauliflower? Then look no further than this recipe! You’ll create a dish that is perfectly caramelized, sweet, tender and oh so flavorful!
  • Easy Green Peas with Mint. Would it be wrong of us to say this was an easy-PEAsy recipe? You can use fresh or frozen peas. Add some mint, onions and olive or sunflower oil – that’s all you need!
  • Coleslaw. A traditional fried fish side favorite. Some say it’s an American classic! The name coleslaw actually comes from the Dutch word “koolsla” which means “cabbage salad.”
  • Hush Puppies. Crispy on the outside, soft and tender on the inside, hush puppies are an easy side dish that you can mess up! The cajun seasoning here helps give them a little bit of a kick.
  • Microwave Mashed Potatoes. Would you believe me if I said you could make microwaved mashed potatoes? It’s true! In just 15 minutes, you can have smooth, creamy mashed potatoes.
  • Baked Beans. Vegetarians stop here!! If you’re looking for a side dish that can please your vegetarian friends or even your diet, then this is your dish!
  • Mac n Cheese. Nothing beats a classic like creamy mac and cheese! Especially when it is rich, creamy and easy to make! It proves to be the perfect pairing for salmon cakes because you can dip, scoop or wipe up any of the leftover creamy cheese with your salmon cake.


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