Fried Tilapia Po Boy Recipes

Steps:

• Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
• Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.
• Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.
• To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side.
• Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.
• In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.

Steps:

• Combine the buttermilk and 2 teaspoons of hot sauce in a small bowl. Add the oysters and refrigerate for 30 minutes to an hour.
• While the oysters are soaking, whisk the mayonnaise, lemon juice, mustard, the remaining tablespoon of hot sauce, pickle brine, 1/2 teaspoon of kosher salt, parsley, black pepper, cayenne, garlic powder and sumac together in a medium mixing bowl. Add the iceberg lettuce and toss to coat. Cover and refrigerate for 30 minutes.
• Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Then lower the heat to slowly bring the oil up to 375 degrees F.
• Meanwhile, combine the cornmeal, panko, the remaining 1 1/2 teaspoons of salt and nutmeg in a medium bowl.
• Remove each oyster from the marinade and shake off the excess moisture. Dredge in the cornmeal mixture, then move to a cooling rack set over a half-sheet pan. Allow the oysters to sit for several minutes afterwards to allow the breading to set.
• Transfer 6 oysters at a time to the hot oil and fry until golden brown, 1 1/2 to 2 minutes. (Watch your thermometer because the introduction of cold food will likely pull the temperature down a bit.)
• Carefully transport the fried oysters to a clean cooling rack. Sprinkle with freshly ground black pepper. Bring the oil back to 370 to 375 degrees F and repeat with the remaining oysters.
• Split the rolls in half lengthwise. Tear out a bit of bread from the center of each roll, creating a trough. (If you wish, lightly toast the rolls in a 375 degrees F oven for 3 minutes.)
• Line the bottom of your roll with slaw and top with 5 to 6 oysters.
• Consume. Notice how the slaw is kinda gooshy (in a good way) and how that contrasts with the crunch of the oysters. Pulling some of the bread out of the middle will help the sandwich stay together, but you're still going to need a roll of paper towels to eat this thing.

Steps:

• Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
• Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

Steps:

• Heat oven to 300 degrees F.
• In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
• Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.
• Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.

Steps:

• For the shrimp and fish: Attach a deep-fry thermometer to the side of a heavy wide pot. Fill the pot 2 inches full with the oil. Heat to 350 degrees F over medium heat.
• Whisk the garlic powder, cayenne, thyme, salt and pepper in a large bowl. Toss the shrimp and tilapia with the spice mixture and stir to coat. Pour the milk over the fish and shrimp.
• Whisk the flour and cornmeal in a baking dish. Working in batches, toss the shrimp and tilapia in the flour mixture and then carefully place into the pot. Fry the shrimp and tilapia, stirring occasionally, until golden brown and just cooked through, about 4 minutes each batch. Transfer the shrimp and tilapia to paper towels to drain. Sprinkle the shrimp and tilapia with salt immediately after frying.
• For the creamy garlic spread: Blend the mayo, garlic, zest and lemon juice in a bowl.
• For the po' boys: Cut open the baguettes longwise, three-quarters of the way through the bread. Spread the cut sides with the creamy garlic spread. Divide the shrimp and tilapia among the baguettes and top with lettuce, tomato and hot sauce, if using.

Steps:

• Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
• Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
• Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
• Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
• Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
• Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.