Southern-Style Pollock Po-Boys

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
12

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

  1. Rinse fish and pat dry. Cut into serving-size fillets.
  2. 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.
  3. 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).
  4. Prepare Spicy Tartar Mayo.
  5. 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

  1. Combine all ingredients in stainless steel bowl; mix well. Refrigerate.
Source: Alaska Seafood Marketing Institute

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources