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.
- Serves: 4 persons
- 1recipe Spicy Sweet Slaw
- ¼cup mayonnaise
- 1tablespoon Louisiana hot pepper sauce (such as Crystal )
- ½teaspoon black pepper
- ½teaspoon garlic powder
- 1cup white cornmeal
- ½cup all-purpose flour
- 2teaspoon salt
- 1teaspoon black pepper
- 1teaspoon garlic powder
- ½to 1 teaspoon cayenne pepper
- ½teaspoon thyme
- 3large eggs
- 3tablespoon milk
- 3or 4 cups oil for frying (for 1/2 inch depth)
- 1 ¼pounds skinless ocean perch fillets
- 1large, narrow loaf (about 24 inches) French bread (or Cuban bread or baguette), or 2 12" loaves
- 1large ripe tomato (thinly sliced)
Step 1Prepare 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.
Step 2In 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.
Step 3Heat 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.
Step 4For 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.
Step 5Keep cooked fish warm in an oven set to 200 F. If desired, place the bread in the oven to crisp the crust.
Step 6Cut 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.