Ingredients with Measurements:
- 1 lb. white fish fillets, cut into finger-sized pieces
- 1 cup all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 4 sub rolls
- 1/2 cup mayonnaise
- 2 tbsp. hot sauce
- 1/4 cup chopped pickles
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 2 cups shredded lettuce
- 2 sliced tomatoes
Special Equipment Needed:
- Deep fryer or large pot for frying
- Tongs or slotted spoon for frying
Step-by-Step Instructions:
1. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper.
2. In another shallow dish, beat the eggs.
3. In a third shallow dish, place the panko breadcrumbs.
4. Dip each fish finger into the flour mixture, then the egg mixture, and finally the breadcrumbs, pressing the breadcrumbs onto the fish to coat well.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F.
6. Fry the fish fingers in batches for 2-3 minutes or until golden brown and crispy. Use tongs or a slotted spoon to transfer the fish to a paper towel-lined plate to drain excess oil.
7. In a small bowl, mix together the mayonnaise and hot sauce.
8. To assemble the sandwiches, spread the hot sauce mayo on the sub rolls.
9. Top with shredded lettuce, sliced tomatoes, pickles, red onion, and parsley.
10. Add the fried fish fingers on top of the vegetables.
11. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Fry the fish fingers at 375°F.
Serving size:
- This recipe makes 4 sandwiches.
Nutritional information:
- Calories: 620
- Fat: 34g
- Carbohydrates: 47g
- Protein: 31g
- Fiber: 3g
Substitutions for ingredients:
- Any white fish can be used for this recipe.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
Variations:
- Add sliced avocado or bacon to the sandwich.
- Use a different type of hot sauce for the mayo.
- Serve the fish fingers on their own with tartar sauce for dipping.
Tips and Tricks:
- Make sure to press the breadcrumbs onto the fish fingers to ensure they stick well.
- Fry the fish fingers in batches to avoid overcrowding the fryer or pot.
- Serve the sandwiches immediately to ensure the fish fingers stay crispy.
Storage Instructions:
- The fish fingers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the fish fingers, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the sandwiches on a platter with a side of coleslaw or potato salad.
Garnishes:
- Garnish the sandwiches with extra chopped parsley or sliced green onions.
Pairings:
- Serve the sandwiches with a side of sweet potato fries or onion rings.
Suggested Side Dishes:
- Coleslaw
- Potato salad
- Sweet potato fries
- Onion rings
Troubleshooting Advice:
- If the breadcrumbs are not sticking well to the fish, try dipping the fish fingers in flour again before dipping in the egg mixture.
Food Safety Advice:
- Make sure to cook the fish fingers to an internal temperature of 145°F to ensure they are fully cooked.
Food History:
- The Po' Boy sandwich originated in New Orleans in the early 1900s and was traditionally made with fried oysters or shrimp.
Flavor Profiles:
- This sandwich has a crispy and crunchy texture from the fried fish fingers, a spicy kick from the hot sauce mayo, and a fresh and tangy flavor from the vegetables.
Serving Suggestions:
- Serve the sandwiches with a cold beer or a glass of iced tea.
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