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
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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.
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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.
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Split baguette; hollow out slightly. Spread both halves with tartar sauce, and layer with lettuce, sliced tomato, and fish. Cut into 4 pieces.
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!
traditionally they are CATFISH, not flounder poboys.