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Crispy fish po' boys

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 40g (1/4 cup) plain flour
  • 1 egg, lightly whisked
  • 50g (1 cup) panko breadcrumbs
  • 450g firm white fish fillets, cut into 4 pieces
  • 2 tablespoons vegetable oil
  • 125g (1/2 cup) whole-egg mayonnaise
  • 2 teaspoons Cajun seasoning
  • 1 spring onion (shallot), thinly sliced
  • 1/2 teaspoon Tabasco sauce
  • 4 crusty sourdough bread rolls, warmed
  • 8 baby cos lettuce leaves
  • 150g cherry tomatoes, thinly sliced
  • 1 avocado, thinly sliced

Method

  • 1
    Preheat oven to 150°C. Line a baking tray with baking paper. Place flour on a plate and season. Place egg in a shallow bowl. Place breadcrumbs on a separate plate. Dip fish in flour. Shake off excess. Dip in egg, then in breadcrumbs, pressing to coat.
  • 2
    Heat the oil in a large frying pan over medium heat. Cook fish, turning, for 4 minutes or until golden. Transfer to a plate lined with paper towel. Bake on prepared tray for 4 minutes or until cooked through.
  • 3
    Meanwhile, combine the mayonnaise, Cajun seasoning, spring onion and Tabasco sauce in a small bowl.
  • 4
    Cut the rolls in half along the top (don’t cut all the way through). Spread inside of rolls with a little mayonnaise mixture. Fill with lettuce, tomato, avocado and fish. Serve with remaining mayonnaise mixture.

Source: taste.com.au

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