Fish Po’Boys

Name: Fish Po’Boys
Yield: serves 4
Ingredients: 1 pound skinless flounder fillets; 2 tablespoons yellow cornmeal; Coarse salt and fresh ground pepper; 2 tablespoons canola oil; 8-ounce baguette, split and hollowed out slightly; Spicy Tartar Sauce (recipe below); Lettuce, for serving; Sliced tomato, for serving; 1/2 cup reduced-fat mayonnaise; 2 tablespoons chili sauce; 2 tablespoons chopped fresh parsley; 2 tablespoons grainy mustard; 2 tablespoons chopped gherkins (or pickles); Hot sauce, such as Tabasco

December 14, 2011

Here’s our do-it-yourself take on the popular restaurant sandwich originally from New Orleans. Almost any type of coleslaw (see recipes on pages 35, 83, 171, and 232) would work as an accompaniment.

Recipe information

Yield
serves 4

Ingredients

1 pound skinless flounder fillets

2 tablespoons yellow cornmeal

Coarse salt and fresh ground pepper

2 tablespoons canola oil

8-ounce baguette, split and hollowed out slightly

Spicy Tartar Sauce (recipe below)

Lettuce, for serving

Sliced tomato, for serving

spicy tartar sauce

1/2 cup reduced-fat mayonnaise

2 tablespoons chili sauce

2 tablespoons chopped fresh parsley

2 tablespoons grainy mustard

2 tablespoons chopped gherkins (or pickles)

Hot sauce, such as Tabasco

Preparation

Step 1
Cut the flounder fillets into 1 1/2-inch strips; pat dry. Place in a medium bowl. Add the cornmeal; season with salt and pepper. Toss to coat.
Step 2
Heat the canola oil in a large nonstick skillet over high heat. Brown the fish (work in batches if needed) on both sides, 7 to 10 minutes (turn the fish carefully). Transfer to a paper-towel-lined plate; season with more salt, as desired.
Step 3
Spread both halves of the baguette with tartar sauce, and layer with lettuce, tomato, and fish. Cut into 4 portions and serve.
spicy tartar sauce
Step 4
In a small bowl, combine the mayonnaise, chili sauce, parsley, mustard, and gherkins. Season with hot sauce, as desired. The sauce can be refrigerated, covered, for 2 to 3 days.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsSandwich American Flounder Fish Seafood Main Dinner Dairy Free Nut Free Quick Easy Weeknight Meals Cookbooks

Recipe information

Ingredients

spicy tartar sauce

Preparation

Step 1

Step 2

Step 3

spicy tartar sauce

Step 4

Recipe notes