No one knows exactly who invented the call Po’ Boy again in Louisiana inside the 1800s. What we do realize is that it’s the actual flavor of the Deep South. Our preferred is the handiest, and immediately-up Tilapia Po’ Boy, in particular with sensitive flavors more suitable with the delicate of Hellmann’s mayonnaise.
- 1/2 cup flour
- 1 tablespoon seafood seasoning
- 3 6-ounce tilapia fillets, cut into strips
- 2 tablespoons canola oil
- 1/4 cup mayonnaise
- 1 baguette, split and quartered
- 1 cup shredded lettuce
- 16 pickle chips
- hot sauce and potato chips, for serving
How to Make It
In a shallow bowl, combine the flour and seafood seasoning. Coat the tilapia with the flour mixture (tapping off any excess). Heat the oil in a large nonstick skillet over medium heat. Cook the tilapia in batches until cooked through, 3 to 4 minutes per side, adding more oil to the pan if necessary.
Dividing evenly, spread the mayonnaise on the baguette. Form sandwiches with the baguette, lettuce, pickle chips, and tilapia. Serve with the hot sauce and potato chips.Open Next Page To See More!