Crispy Fish Po’ Boys

Crispy Fish Po' Boys


  • 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.

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