SHRIMP PO'BOYS WITH ANGRY MAYONNAISE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 12 po'boys
Number Of Ingredients 17
Steps:
- For the mayonnaise: Add 1/2 cup olive oil to a large saute pan over high heat. Add the garlic and fry until just starting to turn golden brown, add the chili peppers to soften them a bit. Add the basil leaves and stand back, the basil will crack and pop. Let the basil get crispy and toss in the orange zest for about 30 seconds. Pour the mixture onto a plate and put in the refrigerator to cool. Meanwhile mix the mayonnaise together with the lemon juice. When the basil/chili mixture has cooled, fold it into the mayonnaise Season with gray salt and pepper, to taste, and return mayonnaise to the refrigerator.
- To assemble the sandwiches: Mix together the instant flour, chili powder, salt and pepper.
- Using a shallow baking dish or large plate dredge the shrimp in the flour mixture. Cook the shrimp in 2 batches. Heat 1/4 cup olive oil in a large saute pan over high heat. Add half the shrimp in a single layer and cook until golden brown on both sides. Repeat with the second half of shrimp. Remove to a plate lined with paper towels. Split the rolls and spread both sides with the angry mayonnaise, divide the lettuce among the rolls, then the tomato slices seasoned with gray salt and pepper, then the fried shrimp. Eat and enjoy.
CRISPY FISH OR CHICKEN SANDWICH WITH SPICY MAYONNAISE
A recipe for 2; easily doubles. Panko crispy fish or chicken with a wonderful spicy mayo. Looks like a lot of ingredients, but can be thrown together quickly. See "Note" at bottom of directions for the chicken version.
Provided by gailanng
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Spicy Mayonnaise: In a small bowl combine mayonnaise, lemon juice, hot sauce, and rice vinegar until blended. Set aside.
- Preheat oil in saute pan.
- Wash fillets and pat dry with a towel. Lightly sprinkle with Cajun seasoning on both sides.
- In one bowl, place flour mixed with 1 1/2 tablespoons Cajun seasoning. In a separate bowl place the panko and in a third bowl, beat together the egg, Dijon mustard and 1 1/2 tbs. water.
- Dredge fillets into flour, then the egg mixture and lastly, the panko. Add fish or chicken to oil and fry until golden brown, about 5-6 minutes depending on thickness. Remove to a paper towel lined platter.
- To assemble, spread the Spicy Mayonnaise mixture on both inner sides of the toasted pistolettes then layer within the hot fish (or chicken) fillets, romaine, tomatoes and onion slices.
- NOTE: For the chicken version, with a mallet pound skinless, boneless breast fillets to a 1/8" thickness then proceed with recipe instructions.
FISH PO'BOYS
Substitute with your favorite brand of frozen breaded fish.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Bake fish according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, parsley, ketchup, mustard, horseradish sauce and hot pepper sauce until blended. , Spoon 1/4 cup coleslaw onto the bottom of each bun; top with two pieces of fish. Spread with sauce; replace bun tops.
Nutrition Facts :
FISH STICK PO' BOYS WITH SPICY MAYONNAISE
Staring googly-eyed at a package of frozen fish sticks and panicking? Fear not! You can make it work! Lighten it up by using Dijon mustard instead of the spicy mayonnaise.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 22m
Yield 4 Po' Boy Sandwiches
Number Of Ingredients 8
Steps:
- Preheat the oven to 475°.
- Cook the fish sticks on a baking sheet according to package directions.
- In a small bowl, stir together the mayonnaise, hot sauce and lemon juice.
- A few minutes before the fish sticks are done, toast the rolls in the oven.
- Smear 1 side of each toasted roll with the spicy mayonnaise.
- Add a layer of fish sticks and top with the lettuce and tomatoes.
- Serve the sandwiches with lemon wedges and spicy mayonnaise on the side.
Nutrition Facts : Calories 824, Fat 33.8, SaturatedFat 6.1, Cholesterol 47.3, Sodium 1496.2, Carbohydrate 102, Fiber 6.2, Sugar 10.7, Protein 28.4
"IT'S A KEEPER!" FISH STICK CASSEROLE
There are several versions of this recipe, this is how I make it. My nephews LOVE it! It tastes like cheesey fish sticks, potatoes and a slight taste of creamy tartar sauce all baked into one! :) **If you don't like tartar sauce, simply omit the sweet pickle relish. But we LOVE it just like this! :)
Provided by Wildflour
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In lg.
- bowl, stir together all ingredients except for half of the cheese and the fish sticks.
- Spread into 13x9 baking dish.
- Top with frozen fish sticks in 3 rows of 6 longways.
- Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.
- Bake at 350•, uncovered, for about 35-40 minutes.
- Serve with coleslaw and garlic bread.
Nutrition Facts : Calories 559.2, Fat 32.8, SaturatedFat 11.4, Cholesterol 67.1, Sodium 1405.6, Carbohydrate 49.4, Fiber 3, Sugar 6.5, Protein 18.3
FISH PO'BOYS
Steps:
- Cut the flounder fillets into 1 1/2-inch strips; pat dry. Place in a medium bowl. Add the cornmeal; season with salt and pepper. Toss to coat.
- Heat the canola oil in a large nonstick skillet over high heat. Brown the fish (work in batches if needed) on both sides, 7 to 10 minutes (turn the fish carefully). Transfer to a paper-towel-lined plate; season with more salt, as desired.
- Spread both halves of the baguette with tartar sauce, and layer with lettuce, tomato, and fish. Cut into 4 portions and serve.
- spicy tartar sauce
- In a small bowl, combine the mayonnaise, chili sauce, parsley, mustard, and gherkins. Season with hot sauce, as desired. The sauce can be refrigerated, covered, for 2 to 3 days.
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