FISH PO' BOYS

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Fish Po' Boys image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 387 g, Fat 19 g, Protein 24 g

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