Everyday Food . Recipes . Fish Po' Boys | PBS



	ingredients
	Fish Po' Boys 1 pound skinless flounder fillets, cut into 1 1/2-inch strips, and patted dry 2 tablespoons cornmeal Coarse salt and ground pepper 2 tablespoons canola oil 1 (8 ounce) baguette, cut in half horizontally, and hollowed out slightly Lettuce Sliced tomatoes 4 anchovy fillets, rinsed and minced 1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces Spicy Tartar Sauce 1/2 cup reduced-fat mayonnaise 2 tablespoons chili sauce 2 tablespoons chopped fresh parsley 2 tablespoons grainy mustard 2 tablespoons chopped gerkins (or pickles) Hot sauce, such as Tabasco, if desired

Fish Po' Boys

Serves 4 | Prep Time: 30 minutes | Total Time: 30 minutes

Fish Po' Boys

Place fish in a medium bowl. Add cornmeal; season with salt and pepper. Toss to coat.
Heat oil in a large nonstick skillet over high heat. Brown fish (work in batches if needed) on both sides, 7 to 10 minutes (turn fish carefully). Transfer to a paper-towel-lined plate; season with more salt, as desired.
Spread both halves of baguette with tartar sauce, and layer with lettuce, tomatoes, and fish. Cut into 4 pieces.

Spicy Tartar Sauce

In a small bowl, combine mayonnaise, chili sauce, parsley, mustard, and gerkins. Season with hot sauce. Sauce can be refrigerated, covered, 2 to 3 days.

Per serving: 387 calories; 19 grams fat; 24.9 grams protein; 25.7 grams carbohydrates; 1.1 grams fiber