4 April, 2021
Haddock Po’BoysPosted in : Cooking on by : Sheila Tags: briochebuns, haddock, po'boys, poboys, sandwiches, southerncooking, spicysandwich
I’ve been craving po’boys for a while now. I’ve made them before with shrimp (more traditional) – my son does not remember them – this makes me a little sad because that means it’s been a very long time since I’ve made them.
I made brioche buns in the hopes of them being strong enough to hold the contents of my po’boy in….close, but not quite. 🙂
I took the haddock out to thaw and made remoulade sauce. The remoulade sauce was a bit of a cobble together since I don’t have Creole mustard, nor do I have Cajun seasoning, but what I came up with was excellent even if it wasn’t quite authentic.
I baked the fish and used Cheerios with spices for the breading. I really need to buy some racks because the fish was wet enough to make the breading a little soggy….should have used the air fryer! I keep forgetting I have one.
Ingredients for remoulade:
- 1/4 cup Dijon mustard (I would think that any mustard, other than sweet, would work as long as you enjoy it)
- 1 cup mayonnaise
- 1 TB vinegar or pickle juice – I used pickle juice because why wouldn’t I?
- 1 tsp paprika
- 1/2-3/4 tsp cayenne (the reason my son won’t soon forget these po’boys) 🙂
- 2-4 tsp horseradish – I used closer to 4 (I made the horseradish last fall and wept copious tears doing so, therefore, I am going to use it wherever I can!)
- 1 TB hot sauce
- 2 tsp minced garlic
- 1 tsp ground black pepper
- 1 tsp oregano
Mix it all together, taste for seasoning (salt) and let it sit in the fridge until supper time. The spicy can be toned down by dropping the cayenne or putting in a tiny pinch and dropping or using way less of the hot sauce. Those can be put onto an individual serving if that works better for a family.
Ingredients for haddock filets:
- however many haddock filets you will need, cut to sandwich size
- 2 cups ground Cheerios or Panko – get some crunch to offset the sauce
- 1/2 tsp cayenne (optional)
- 1 tsp paprika
- 1/2 tsp ground black pepper
Mix the breading ingredients. Place each filet in the breading and press the breading into the fish.
When every filet is coated both sides, you can pan fry them, in batches, in a deep frying pan with a half inch or so of vegetable oil – couple minutes per side or bake in the oven. I baked them at 375F for 5 minutes per side except for a couple of thicker pieces that needed another couple of minutes. They’re ready when they flake easily and are opaque.
Once the fish is done, assemble those sandwiches. Cut some sturdy buns in half, slather with some remoulade sauce on either side, load up some lettuce, fish and some tomatoes. If you want to be crazy, add some onions or banana peppers on there. Grab a couple of napkins – these are messy – and get your omnomnom on!