Southern-Style Pollock Po-Boys

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.

At a glance

Main Ingredient

Seafood

Cuisine Type

American

Menu Part

Sandwich/Wrap

Serves

Yield: 12

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

Methods/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