Crispy breaded fish is something that I really enjoy having on occasion. By making my own breadcrumbs, using local eggs, along with sauteeing the fish in olive oil and a smidge of butter, I can feel good about serving this to my family.
Even though I love it, sometimes leftovers need a little dolling up and superstar treatment.
Enter in the Fish Po’ Boy!
The Po’ Boy is a sandwich popular in New Orleans and consists of a toasty roll with a fried fish fillet and a sauce on top. That’s the basics of the dish anyway. So to create a fish po’ boy at home, you just need a few simple things on hand.
Andrea’s Fish Po’ Boy:
- Leftover crispy fish
- Crusty Bread of your Choice
- Lettuce
- Tomato
- Red Onion
- Dressing (Below)
Put together sandwich by layering the lettuce, tomato, onion, and then the fish on top of that.
Andrea’s Fish Dipping Sauce:
- 2TBSP Greek Yogurt (We like Fage)
- 1TBSP Grainy Mustard
- 1TBSP Prepared Horseradish
- 2TBSP Dill Relish
- Salt and pepper to taste
- 1/2 TBSP Dried Dill
Mix together and slather all over the bread for the sandwich. This will make enough for a sandwich, if you want more for dipping, you’ll have to increase the ingredients until you get the desired amount you are looking for. Also this is all to taste, so if you want more dill and less horseradish, go for it!
PS: This also makes a great dipping sauce for the fish and chips/fries if you have ’em!
Assemble sandwich and serve! Believe it or not, this tastes even better the next day!
Have fun guys, and remember, always play with your food! Enjoy!
I make a sauce kinda like this as well but add a pinch or 3 of cayenne pepper as well. It’s kinda like a pared-down, less fussy version of Remoulade without the laundry list of ingredients that most recipes require.
Mike, great idea with the cayenne! I think I might try that next time.
I saw Mike’s FB post about the spread and I had to check it out. Sounds yummy~!
Monica, Thanks! You should give it a shot the next time you have fish!