Tilapia Po Boys With Homemade Tartar Sauce Recipes

GRILLED TILAPIA PO'BOYS WITH HOMEMADE TARTAR SAUCE

Steps:

• Prepare a medium grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
• To make the tartar sauce: In a small bowl, combine the mayonnaise, pickles, onion, lemon juice, and garlic powder. Cover and refrigerate until ready to use.
• Brush the tilapia fillets with the olive oil and season with the salt and pepper. Cut the bread into four 7-inch sections and cut each section in half lengthwise.
• Place the tilapia on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for about 6 minutes total, or until the tilapia flakes easily with a fork and is cooked through. Lay the bread on the grill or broiler cut side down and grill or broil for about 1 minute, or until toasted.
• For each po'boy, place 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tablespoons of the tartar sauce and place it on top of the sandwich.
• The best way to keep fish or other items from sticking to your grill grate is to keep it clean. Brush the grate with a stiff wire brush before you light the fire.

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.