Crispy Fish Po’ Boys

Ingredients
- 40G (1/4 Cup) Plain Flour
- 1 Egg, Lightly Whisked
- 50G (1 Cup) Panko Breadcrumbs
- 450G Firm White Fish Fillets, Cut Into 4 Pieces
- 2 Tablespoons Oil
- 125G (1/2 Cup) Whole-Egg Mayonnaise
- 2 Teaspoons Cajun Seasoning
- 1 Spring Onion (Shallot), Thinly Sliced
- 1/2 Teaspoon Tabasco Sauce
- 4 Crusty Sourdough Bread Rolls, Warmed
- 8 Baby Cos Lettuce Leaves
- 150G Cherry Tomatoes, Thinly Sliced
- 1 Avocado, Thinly Sliced
Coocking Method
First Of All Preheat Oven To 150°C. Line A Baking Tray With Baking Paper. Place Flour On A Plate And Season. And Place Egg In A Shallow Bowl. Then Place Breadcrumbs On A Separate Plate. Dip Fish In Flour. Shake Off Excess. Dip In Egg, Then In Breadcrumbs, Pressing To Coat.
After This Heat The Oil In A Large Frying Pan Over Medium Heat. Cook Fish, Turning, For 4 Minutes Or Until Golden. And Transfer To A Plate Lined With Paper Towel. Then Bake On Prepared Tray For 4 Minutes Or Until Cooked Through.
Meanwhile, Combine The Mayonnaise, Cajun Seasoning, Spring Onion And Tabasco Sauce In A Small Bowl.
Now Cut The Rolls In Half Along The Top (Don’T Cut All The Way Through). Spread Inside Of Rolls With A Little Mayonnaise Mixture. Then Fill With Lettuce, Tomato, Avocado And Fish. Serve With Remaining Mayonnaise Mixture.
Your Tastey Crispy Fish Po’ Boys Is Ready.