FISH PO'BOYS

Fish Po'Boys image

Yield serves 4

Number Of Ingredients 15

1 pound skinless flounder fillets
2 tablespoons yellow cornmeal
Coarse salt and fresh ground pepper
2 tablespoons canola oil
8-ounce baguette, split and hollowed out slightly
Spicy Tartar Sauce (recipe below)
Lettuce, for serving
Sliced tomato, for serving
spicy tartar sauce
1/2 cup reduced-fat mayonnaise
2 tablespoons chili sauce
2 tablespoons chopped fresh parsley
2 tablespoons grainy mustard
2 tablespoons chopped gherkins (or pickles)
Hot sauce, such as Tabasco

Steps:

Cut the flounder fillets into 1 1/2-inch strips; pat dry. Place in a medium bowl. Add the cornmeal; season with salt and pepper. Toss to coat.
Heat the canola oil in a large nonstick skillet over high heat. Brown the fish (work in batches if needed) on both sides, 7 to 10 minutes (turn the fish carefully). Transfer to a paper-towel-lined plate; season with more salt, as desired.
Spread both halves of the baguette with tartar sauce, and layer with lettuce, tomato, and fish. Cut into 4 portions and serve.
spicy tartar sauce
In a small bowl, combine the mayonnaise, chili sauce, parsley, mustard, and gherkins. Season with hot sauce, as desired. The sauce can be refrigerated, covered, for 2 to 3 days.