Fried Pickle Po Boy Recipes

CATFISH PO BOY

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.

FRIED PICKLE PO' BOY

Steps:

• Combine the mayonnaise, hot sauce and 1 teaspoon of the paprika in a medium bowl.
• Beat the milk and egg in a separate medium bowl. Put the flour in a shallow dish. Combine the cornstarch, cornmeal, garlic powder, onion powder, cayenne, 2 teaspoons salt, a few grinds of black pepper and remaining 1 teaspoon paprika in another shallow dish.
• Heat the oil in a medium saucepan over medium heat until a deep-frying thermometer registers 375 degrees F.
• Dip the pickle slices first in the flour, tapping off any excess, then in the egg mixture. Then press them in the cornmeal mixture to coat. Fry in batches, turning once, until golden, about 3 minutes. Drain on paper towels.
• Split the loaves down the middle lengthwise but do not cut all the way through. Spread 2 tablespoons of the mayonnaise mixture on each loaf. Top each with 1/4 cup lettuce and 3 tomato slices. Stuff 10 fried pickles into each sandwich. Serve with more hot sauce.

FRIED TILAPIA PO' BOY

Steps:

• For the aioli: Preheat a pizza oven or regular oven to 450 degrees F.
• Coat the peppers with 2 tablespoons olive oil in a bowl, then place on a sheet tray. Roast until the pepper skin burns and blisters on all sides, 10 to 15 minutes.
• Place the peppers in a glass bowl and cover with plastic wrap to let steam for 10 minutes. Remove the peppers from the bowl and carefully remove the charred skins, seeds and stems. Finely chop and set aside.
• Add the egg yolk, lemon juice, garlic, mayonnaise and mustard to a medium bowl. Slowly drizzle in the remaining 2 tablespoons olive oil and whisk until emulsified. Add the basil and peppers and fold together until combined. Season with salt and set aside.
• For the onions and tilapia: Very carefully slice the onions into paper-thin rings on a mandoline and place in a large bowl. Cover the onions with the milk and let sit for 15 minutes.
• Preheat a fryer or fill a large Dutch oven with 3 inches canola oil and preheat to 350 degrees F. Line a tray with a wire rack.
• Slice each piece of fish down the middle, then slice on the bias into 2/3-inch pieces. Place the fish in a shallow dish and sprinkle with the salt and pepper. Add the flour to another shallow dish.
• Dredge the fish in the flour, then shake off the excess and carefully place in the oil. Cook until golden brown on all sides, 3 to 4 minutes. Remove to the wire rack.
• Fully drain the onions, then carefully place them in the oil. Cook, moving the onions around, until golden brown, 3 to 4 minutes (be sure to watch, as they cook fast). Remove and season with salt.
• Slice the baguette pieces through the middle horizontally without cutting through. Add the aioli to both cut sides of the bread. Lay 3 to 4 pieces of fish in each, then top with the crispy onions and the arugula and serve.