Air-Fried Crispy Fish Po' Boys with Chipotle Slaw
Serve these New Orleans-inspired famous 'po-boy' sandwiches for lunch or dinner and enjoy crispy air-fried white fish topped with chipotle coleslaw served on toasted hoagie rolls.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- cooking spray
- 4(4 ounce) fillets white fish, about 1/2- to 1-inch thick
- ¼cup all-purpose flour
- ½teaspoon ground black pepper
- ¼teaspoon salt
- ¼teaspoon garlic powder
- 1egg
- 1tablespoon water
- ½cup panko bread crumbs
- ¼cup cornmeal
- ⅓cup sour cream
- ¼cup mayonnaise
- 1tablespoon fresh lime juice
- ¼teaspoon salt
- ¼teaspoon ground dried chipotle pepper
- 3cups shredded cabbage with carrot (coleslaw mix)
- ¼cup chopped fresh cilantro
- 4hoagie rolls, split lengthwise and toasted
- 2tablespoons crumbled queso fresco
- 4lime wedges
Instructions
Step 1
Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.Step 2
Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.Step 3
Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.Step 4
Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.Step 5
Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.Step 6
Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.