Ingredients with Measurements:
- 1 lb. réblèque (catfish) fillets
- 1 cup all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. cayenne pepper
- 1/2 cup milk
- 1 egg
- 2 cups vegetable oil
- 4 French bread rolls
- 1/2 cup mayonnaise
- 2 tbsp. hot sauce
- 4 lettuce leaves
- 2 tomatoes, sliced
Special equipment needed:
- Deep fryer or large pot
- Tongs
- Paper towels
Step-by-step instructions:
1. In a shallow dish, mix together flour, garlic powder, paprika, salt, black pepper, and cayenne pepper.
2. In another shallow dish, whisk together milk and egg.
3. Heat vegetable oil in a deep fryer or large pot to 350°F.
4. Dip réblèque fillets in the milk mixture, then coat in the flour mixture.
5. Fry the réblèque fillets in the hot oil for 3-4 minutes or until golden brown and crispy. Use tongs to remove from the oil and place on paper towels to drain excess oil.
6. Cut French bread rolls in half and spread mayonnaise on each side.
7. Drizzle hot sauce on top of the mayonnaise.
8. Place a lettuce leaf and a few slices of tomato on the bottom half of the roll.
9. Add 2-3 réblèque fillets on top of the tomato slices.
10. Close the sandwich with the top half of the roll.
11. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Fryer or pot temperature: 350°F
Serving size:
- 4 sandwiches
Nutritional information:
- Calories: 670
- Fat: 39g
- Carbohydrates: 51g
- Protein: 27g
Substitutions for ingredients:
- Réblèque fillets can be substituted with other white fish fillets such as tilapia or cod.
- Hot sauce can be substituted with any preferred hot sauce or omitted if not desired.
Variations:
- Add sliced pickles or onions to the sandwich for extra flavor.
- Use a different type of bread such as a baguette or ciabatta.
- Make a rémoulade sauce instead of using mayonnaise and hot sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying the réblèque fillets to ensure they cook evenly and become crispy.
- Use a slotted spoon or tongs to remove the réblèque fillets from the oil to prevent them from breaking apart.
- Toast the bread before assembling the sandwich for added texture.
Storage instructions:
- The réblèque fillets can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the réblèque fillets, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the sandwich on a platter with a side of fries or coleslaw.
Garnishes:
- Garnish the sandwich with chopped parsley or green onions for added color.
Pairings:
- Serve with a cold beer or a glass of iced tea.
Suggested side dishes:
- French fries
- Coleslaw
- Potato salad
Troubleshooting advice:
- If the réblèque fillets are not crispy, increase the temperature of the oil or fry them for a longer period of time.
Food safety advice:
- Make sure the réblèque fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- The po' boy sandwich originated in New Orleans in the late 1800s and was traditionally made with fried oysters or shrimp.
Flavor profiles:
- The réblèque fillets are crispy and flavorful with a hint of spice from the seasoning. The mayonnaise and hot sauce add a tangy and spicy kick to the sandwich.
Serving suggestions:
- Serve the sandwich on a bed of lettuce or with a side of pickles.
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