{"id":52784,"date":"2015-06-24T01:01:25","date_gmt":"2015-06-23T17:01:25","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=52784"},"modified":"2015-06-24T01:09:37","modified_gmt":"2015-06-23T17:09:37","slug":"summer-eats-pan-fried-poboys","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2015\/06\/24\/summer-eats-pan-fried-poboys\/","title":{"rendered":"Summer Eats: Pan fried po’boys"},"content":{"rendered":"
\"shutterstock\"<\/a>
shutterstock<\/figcaption><\/figure>\n

Need a break from the grill? Probably not, but it’s still good to remember that there are classic summer foods that don’t need an open flame to be delicious.<\/p>\n

As a gentle reminder, we created this versatile and crazy delicious po’boy that fries up on the stovetop in a flash. We like catfish in our po’boys, but flounder works, too. You even could use haddock or cod, but you’ll need to trim the fillets down to sandwich size.<\/p>\n

For maximum flavour, we make our own tartar sauce. And it’s so much better than anything you’ll get from a bottle. Be sure to taste it after you mix it. Our recipe makes a mild version, but we like to jack up the heat with an extra splash of hot sauce. You’ll want to adjust it to your liking.<\/p>\n

PAN-FRIED PO’BOYS<\/strong><\/p>\n

Start to finish: 30 minutes
\nServings: 4<\/p>\n

4 crusty grinder rolls or four 6-inch lengths of crusty baguette
\n1\/2 cup mayonnaise
\n1\/4 cup finely chopped celery
\n2 tablespoons chopped fresh chives
\n1 tablespoon Creole or other spicy whole-grain mustard
\n1\/4 cup chopped sweet pickle
\n1 tablespoon Worcestershire sauce
\n1\/4 teaspoon cayenne pepper
\nHot sauce, to taste
\n2 teaspoons Old Bay seasoning
\n3\/4 cup fine cornmeal
\n1\/4 cup all-purpose flour
\n2 eggs
\n1\/4 cup milk
\nFour 4-ounce catfish or flounder fillets
\nCanola or vegetable oil, for frying
\nLettuce
\nTomato slices
\nDill pickles<\/p>\n

Heat the oven to 350 F. Toast the grinder rolls or baguette until they have a nice crust, 6 to 8 minutes.<\/p>\n

In a small bowl, mix together the mayonnaise, celery, chives, mustard, chopped pickle, Worcestershire sauce, cayenne and a bit of hot sauce. Adjust the hot sauce to your taste. Set aside.<\/p>\n

In a medium bowl, whisk together the Old Bay, cornmeal, flour, eggs and milk. Use paper towels to pat dry the fish.<\/p>\n

In a large, deep skillet over medium-high, heat 1\/4 inch of oil until a pinch of cornmeal dropped into it immediately sizzles.<\/p>\n

Dredge one piece of fish through the batter, coating evenly on both sides, then carefully lower it into the oil. Fry each piece of fish for 2 to 4 minutes per side, depending on the thickness of the fillet, using caution not to splash the oil when turning the fish. Transfer to a paper towel-lined plate and repeat until all the fish has been battered and fried, adding more oil and allowing it to come up to temperature as needed.<\/p>\n

To assemble the sandwiches, split the rolls or baguette lengthwise. Spread each with tartar sauce, then top with a piece of fish, lettuce, tomato and slices of dill pickle. Sprinkle with additional hot sauce if desired. Serve immediately.<\/p>\n

Nutrition information per serving: 780 calories; 400 calories from fat (51 per cent of total calories); 45 g fat (7 g saturated; 0 g trans fats); 185 mg cholesterol; 1160 mg sodium; 64 g carbohydrate; 8 g fiber; 10 g sugar; 32 protein.<\/em><\/p>\n

Buy dtlls essays<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Need a break from the grill? Probably not, but it’s still good to remember that there are classic summer foods …<\/p>\n","protected":false},"author":44,"featured_media":52825,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1482,69],"tags":[],"class_list":["post-52784","post","type-post","status-publish","format-standard","has-post-thumbnail","category-breaking","category-food","mauthors-alison-ladman","mauthors-the-associated-press1"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/52784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=52784"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/52784\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/52825"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=52784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=52784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=52784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}