Southern-Style Pollock Po-Boys
| Serves | 12 |
|---|---|
| Ingredients | Seafood, Eggs, Nuts, Bread |
| Day Part | Dinner, Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
Source: Alaska Seafood Marketing Institute
A new take on the southern-style fried catfish sandwich—pan-fried pecan-cornmeal crusted Wild Alaska pollock on a hoagie roll dressed with spicy tartar mayo, shredded lettuce, tomatoes, onions, and pickled banana peppers.
Ingredients
3 lb. Alaska pollock fillets
Vegetable oil
16 oz. pecans, toasted and ground
16 oz. yellow cornmeal
2 tbsp. sea salt
2 tbsp. sugar
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 cup all-purpose flour
4 eggs, beaten
1/2 cup milk
1 cup
12 hoagie rolls, split
Shredded lettuce
Chopped tomatoes
Chopped red onion
Chopped banana peppers
Chopped Italian parsley leaves
Spicy Tartar Mayo (recipe follows)
2 cups mayonnaise
1/2 cup pickle relish
1/2 cup diced celery
1/4 cup prepared horseradish
2 tbsp. minced, peeled fresh ginger
1 tbsp. lemon juice
1 tbsp. grated lemon zest
2 tsp. minced garlic
2 tsp. chili paste
2 tsp. sea salt
1 tsp. garlic powder
Steps
- Rinse fish and pat dry. Cut into serving-size fillets.
- Combine pecans, cornmeal, salt, pepper and cayenne. In shallow bowl, combine milk and egg. Dip each fish portion in flour, then egg mixture; coat with nut mixture in classic breading style.
- Heat oil in deep pot. Fry 1 or 2 pieces of fish for 3 to 4 min. or until golden brown, turning once. Drain on paper towels; keep warm in 300°F oven while frying remaining fish (or fry to order).
- Prepare Spicy Tartar Mayo.
- Assemble sandwiches: Spread Spicy Tartar Mayo on both sides of roll. Place Pollock fillet on bottom half; top with shredded lettuce, tomatoes, red onion and banana peppers. Sprinkle with parsley.
Spicy Tartar Mayo
- Combine all ingredients in stainless steel bowl; mix well. Refrigerate.