Rating: 3.48 stars
21 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2

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

Everyday Food, November 2003

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Split baguette; hollow out slightly. Spread both halves with tartar sauce, and layer with lettuce, sliced tomato, and fish. Cut into 4 pieces.

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Reviews (2)

21 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
11/21/2011
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!
Rating: Unrated
02/11/2010
traditionally they are CATFISH, not flounder poboys.