Cajun Perch Po'Boys Recipe

Cajun Perch Po'Boys Recipe

The 'Po'Boy' sandwich features crunchy fried fish, Cajun mayo, ripe tomatoes, and a sweet and spicy pepper slaw. Try this New Orleans-style recipe.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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.