Halibut and Rice with Cheese Sauce
Let’s begin by gathering our ingredients for Cajun Rockfish Po’ Boy:
Ingredients:
1/4 cup mayonnaise
2 Tbsp Louisiana hot pepper sauce (such as Crystal)
1/2 tsp garlic powder
1 cup white cornmeal
1/2 cup all purpose flour
1 tsp black pepper
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp thyme
3 large eggs
3 Tbsp milk
Oil
2 rockfish
Baguette loaves
1 large ripe tomato, thinly sliced
salt & pepper
Slaw ingredients:
3 cups very finely shredded green cabbage
1/2 of a large green bell pepper, very thinly sliced
1 large jalapeño pepper
2 Tbsp sweet pickle juice
2 Tbsp white wine vinegar
1 Tbsp thinly sliced scallion
Salt and black pepper to taste
In a large bowl combine all the slaw ingredients (except salt & pepper) and mix well. Add additional pickle juice and/or vinegar to taste. Add a pinch of salt and black pepper. Refrigerate.
In a bowl, combine 1/4 cup mayo, 2 tbsp hot pepper sauce, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Mix well and refrigerate.
In a shallow bowl, combine 1 cup cornmeal, 1/2 cup flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp cayenne pepper, and 1 tsp thyme. In a separate bowl, beat the eggs well with the milk.
Heat 1/2 inch of oil in a deep skillet on medium heat. Dry the fillets and dredge them in the flour mix, shaking off the excess. Dip them in egg; let excess drip off, then dredge in flour.For an extra crunchy coating, dip the fish in egg and flour for a second time before placing in the oil. Fry the fish in batches and let drain on a rack or on plain paper towels.
Cut the loaves in half lengthwise and spread both cut sides with the mayo mixture. Add the fish fillets in a single layer, top with tomato slices and spicy slaw. Plate to serve. Enjoy!
Thanks for reading. If you’d like to receive a monthly email, sign up for our e-newsletter. For your convenience, here is a printable version of Cajun Rockfish Po’ Boy
If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.
Cajun Rockfish Po' Boy
Combine cajun mayo, crispy breaded rockfish and spicy pepper slaw to create this delicious New Orleans based sandwich!
Ingredients:
- 1/4 cup mayonnaise
- 2 Tbsp Louisiana hot pepper sauce (such as Crystal)
- 1/2 tsp garlic powder
- 1 cup white cornmeal
- 1/2 cup all purpose flour
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp thyme
- 3 large eggs
- 3 Tbsp milk
- Oil
- 2 Rockfish
- Baguette loaves
- 1 large ripe tomato, thinly sliced
- salt & pepper
- 3 cups very finely shredded green cabbage
- 1/2 of a large green bell pepper, very thinly sliced
- 1 large jalapeño pepper
- 2 Tbsp sweet pickle juice
- 2 Tbsp white wine vinegar
- 1 Tbsp thinly sliced scallion
Instructions:
In a large bowl combine all the slaw ingredients (except salt & pepper) and mix well. Add additional pickle juice and/or vinegar to taste. Add a pinch of salt and black pepper. Refrigerate. In a bowl, combine 1/4 cup mayo, 2 tbsp hot pepper sauce, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Mix well and refrigerate. In a shallow bowl, combine 1 cup cornmeal, 1/2 cup flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp cayenne pepper, and 1 tsp thyme. In a separate bowl, beat the eggs well with the milk. Heat 1/2 inch of oil in a deep skillet on medium heat. Dry the fillets and dredge them in the flour mix, shaking off the excess. Dip them in egg; let excess drip off, then dredge in flour.For an extra crunchy coating, dip the fish in egg and flour for a second time before placing in the oil. Fry the fish in batches and let drain on a rack or on plain paper towels. Cut the loaf in half lengthwise and spread both cut sides with the mayo mixture. Add the fish fillets in a single layer, top with tomato slices and spicy slaw. Plate to serve. Enjoy!
In a large bowl combine all the slaw ingredients (except salt & pepper) and mix well. Add additional pickle juice and/or vinegar to taste. Add a pinch of salt and black pepper. Refrigerate. In a bowl, combine 1/4 cup mayo, 2 tbsp hot pepper sauce, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Mix well and refrigerate. In a shallow bowl, combine 1 cup cornmeal, 1/2 cup flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp cayenne pepper, and 1 tsp thyme. In a separate bowl, beat the eggs well with the milk. Heat 1/2 inch of oil in a deep skillet on medium heat. Dry the fillets and dredge them in the flour mix, shaking off the excess. Dip them in egg; let excess drip off, then dredge in flour.For an extra crunchy coating, dip the fish in egg and flour for a second time before placing in the oil. Fry the fish in batches and let drain on a rack or on plain paper towels. Cut the loaf in half lengthwise and spread both cut sides with the mayo mixture. Add the fish fillets in a single layer, top with tomato slices and spicy slaw. Plate to serve. Enjoy!
Related posts
