Cajun Perch Po Boys Recipe

Cajun Perch Po Boy Sandwich
Cajun Perch Po Boy Sandwich. Doug DuCap
  • 60 mins
  • Prep: 30 mins,
  • Cook: 30 mins
  • Yield: 2-4 servings
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A New Orleans 'po-boy' sandwich is more than just a hoagie, grinder, or submarine sandwich by another name. It's a synergistic cooperation of elements in harmonious balance. And if that sounds like high-flown language to describe a sandwich, well, just wait until you try one.

Seafood po boys abound in New Orleans -- shrimp, oysters, crawfish, and fried fish are all wonderful. This recipe uses ocean perch in an extra-crunchy breading and tops it with Cajun mayo, tomatoes, and a Spicy Sweet Pepper Slaw.

Since the culinary foundations of New Orleans are French and Italian, it's no surprise that the bread plays an important roll, er, role, in a po boy. You want a loaf that's long (about 24 inches) and relatively narrow, with a good crust and a somewhat soft, airy interior. If you can't locate a French loaf fitting the description, a Cuban sandwich loaf might be a good choice, or a soft, supermarket-style baguette. You can also use two 12 inch loaves of an appropriate type.

(View the Full-Size Photo of the Cajun Perch Po Boy Sandwich)

What You'll Need

  • 1 recipe Spicy Sweet Pepper Slaw
  • 1/4 cup mayonnaise
  • 1 tablespoon Louisiana hot pepper sauce (such as Crystal)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup white cornmeal
  • 1/2 cup all-purpose flour
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 to 1 teaspoon​ cayenne pepper
  • 1/2 teaspoon thyme
  • 3 large eggs
  • 3 tablespoon milk
  • 3 or 4 cups oil for frying (for 1/2 inch depth)
  • 1 1/4 pounds skinless ocean perch fillets
  • 1 large, narrow loaf (about 24 inches) French bread (or Cuban bread or baguette), or 2 12" loaves
  • 1 large ripe tomato (thinly sliced)

How to Make It

  1. Prepare the Spicy Sweet Pepper Slaw and refrigerate. In a bowl, combine the mayo, hot pepper sauce, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Mix well and refrigerate.
  2. In a shallow bowl, combine the cornmeal, flour, salt, 1 tsp black pepper, 1 tsp garlic powder, cayenne pepper, and thyme. In a separate bowl, beat the eggs well with the milk.
  3. Heat 1/2 inch of oil in a deep skillet or dutch oven to 360 degrees. 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.
  1. 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.
  2. Keep cooked fish warm in an oven set to 200 degrees. If desired, place the bread in the oven to crisp the crust.
  3. 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 Sweet Pepper Slaw.