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Fish Po' Boys

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    Everyday Food, November 2003
    • Prep Time 30 minutes
    • Total Time 30 minutes
    • Yield Serves 4
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    Ingredients

    • 1 pound skinless flounder fillets
    • 2 tablespoons cornmeal
    • Coarse salt and ground pepper
    • 2 tablespoons canola oil
    • 1 (8-ounce) baguette
    • Spicy Tartar Sauce
    • Lettuce and sliced tomato, as sandwich toppings

    Directions

    1. Cut flounder fillets into 1 1/2-inch strips; pat dry. Place in a medium bowl. Add cornmeal; season with salt and pepper. Toss to coat.
    2. Heat oil in a large nonstick skillet over high heat. Brown fish (work in batches if needed) on both sides, 7 to 10 minutes (turn fish carefully). Transfer to a paper towel-lined plate; season with more salt, as desired.
    3. Split baguette; hollow out slightly. Spread both halves with tartar sauce, and layer with lettuce, sliced tomato, and fish. Cut into 4 pieces.

    Recipe Reviews

    • renee474
      21 Nov, 2011

      This recipe is so delicious and easy to make! I've made this several times with both flounder and cod. It always turns out great!

    • teaNscones
      11 Feb, 2010

      traditionally they are CATFISH, not flounder poboys.

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