Fish Po Boy
8 small grunt filet or 4 tilapia filet
4 rolls toasted
½ cup low fat mayonnaise
½ cup cocktail sauce
24 dill pickle slices
4 deli sliced sharp cheddar cheese
To cook fish follow instructions below for my perfect fried fish-
2 eggs beaten
1 teaspoon old bay seasoning
½ teaspoon sea salt
½ cup crushed Ritz crackers
½ cup instant potato flakes
½ cup Italian bread crumbs
2 cups canola oil.
Add oil to a deep frying pan or cast iron pan on medium heat and let it heat up to 350 degrees no more than 375 degrees.
Start by mixing the eggs, old bay seasoning and sea salt together in a bowl. Add fish and coat on all sides.
In a separate shallow dish mix well crackers, potato flakes and bread crumbs.
Take your fish out of the egg mixture and tossed gently in the breading and coat well on all sides.
Add to frying oil and fry 7 minutes on first side until breading start to golden a little flip and cook additional 7 minutes. Remove and place on paper towel to drain any excess oil.
In a small bowl mix mayonnaise and cocktail sauce together. Cut buns in half and toast.
To assemble the sandwiches place two tablespoon of sauce on both side of buns. Place a slice of cheese on bottom bun top with 8 pickle slices, place fish on top of pickles and top with top bun. Repeat for remaining three.
Apple cranberry coleslaw
1 14oz bag Classic Coleslaw
1 apple chopped fine
½ cup dried cranberries
¼ cup red onion chopped fine
¾ cup light mayonnaise
3 tablespoons light sour cream
1 lime juiced
1 teaspoon sugar
¼ teaspoon paprika
Salt & pepper to taste!
To a small mixing bowl add mayonnaise, sour cream, lime juice, sugar, paprika, salt & pepper. Mix well and set aside.
In a large missing bowl add coleslaw, apples, dried cranberries and red onion pour dressing on top and incorporate well. Cover with plastic wrap and place in the refrigerator until serving.