New This Month

Under 30 Minutes

Fish Po' Boys


This traditional Louisiana sub sandwich uses flounder and is topped with spicy tartar sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2003


  • 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


  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.

Reviews Add a comment

  • 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.