A po’ boy is a New Orleans sandwich traditionally made with deep-fried oysters (another sustainable seafood pick) or shrimp. In N’awlins’ lingo, these po’ boys are served “dressed” with lettuce, tomato and seasoned mayo. Look for U.S. farmed tilapia, as the most sustainable choice or substitute domestically raised catfish.
Ingredients
- 1 tablespoon onion, finely chopped
- 3 tablespoons mayonnaise
- 1 teaspoon parsley, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon capers, drained
- 1/2 teaspoon prepared horseradish
- 1/8 teaspoon hot sauce (Tabasco, Sriracha or your favorite)
- 1 clove garlic, minced
- 1/2 cup yellow cornmeal
- 1/2 cup white whole wheat flour
- sea salt, to taste
- 1/4 teaspoon cayenne pepper
- 1 egg, lightly beaten
- 4 tilapia filets (3 ounces each)
- 1/4 cup canola oil
- 4 hoagie rolls, halved lengthwise
- 8 slices tomato
- 4 leaves butter lettuce
Instructions
- Combine first 8 ingredients in a small bowl, and set aside.
- Combine cornmeal, flour, salt and pepper in a shallow dish. Place egg in a separate shallow dish. Working with 1 filet at a time, dip fish in egg, allowing excess to drip off, then dredge in cornmeal mixture. Repeat with remaining filets, egg, and cornmeal mixture.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 2 dredged filets to pan, and cook 3 minutes on each side, or until golden-brown. Repeat with remaining oil and filets.
- Spread cut sides of rolls evenly with mayonnaise mixture. Layer each roll with 1 filet, 2 tomato slices, and 1 lettuce leaf.
Servings: 4
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