Fried Fish Po 'Boy

The Po' Boy or Poor Boy emanates from New Orleans. The fillings vary, ranging from fried oysters, shrimp, fish, soft-shelled crabs, crawfish, roast beef and gravy, roast pork, meatballs, smoked sausage and more. please read our article on the glorious invention called the sandwich.

• 2 or 3 tablespoons oil
• 1 tablespoon cornmeal
• 1 tablespoon white flour
• Scant pinch dried thyme
• Scant pinch cayenne
• Salt to taste
• 1 firm fish fillet (catfish, perch, or snapper), skinned
• 1/4 cup milk
• 1 small clove garlic, minced
• 1 lemon, cut into quarters
• 2 teaspoons mayonnaise
• 1 kaiser roll or 1 small baguette
• Shredded iceberg lettuce (optional)

METHOD

Put oil in bottom of large skillet; turn heat to medium.

Mix cornmeal, flour, thyme, cayenne, and salt on plate.

Dip fish in milk to coat; dredge in flour mixture. Mixture should stick well.

Fry fish in hot but not smoking oil until golden brown and just cooked through, about 5 minutes per side. Remove from pan and set aside.

Spoon oil from pan, leaving less than 1 tablespoon. Add garlic and saute briefly. Squeeze in some lemon juice, to taste, then stir to scrape up browned bits from bottom of pan. Remove pan from heat.

Quickly stir mayonnaise into garlic-lemon-oil mixture. Spread on both sides of roll, add fish and lettuce, if using.

Serves: 1

Reprinted with permission from ©2005 Collectors Press, Inc. More Retro Diner: A Second Helping of Roadside Recipes by Randy Garbin and Teri Dunn, published by Collectors Press.    back to book review

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