Good for a quick week night meal. I added a little extra relish to the mayo spread. Served with baked sweet potatoe fries.
Zesty Fish Po'boys
Yield: Makes 4 servings
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Ingredients
- 2 (11-ounce) packages frozen breaded fish fillets
- 2 (12-inch) French bread loaves
- 1 cup regular or light mayonnaise
- 3 tablespoons lemon juice
- 1 tablespoon Creole mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon chopped fresh or 1/2 teaspoon dried parsley
- 1/4 teaspoon dried tarragon
- 1/2 teaspoon hot sauce
- 4 lettuce leaves
Preparation
- Bake fish fillets according to package directions. Set aside, and keep warm.
- Cut bread in half crosswise. Split each half lengthwise, and toast.
- Stir together mayonnaise and next 6 ingredients. Spread mixture evenly over cut side of bread halves. Place lettuce and fish on bottom bread halves; top with remaining bread halves. Serve immediately.
- Note: For testing purposes only, we used Gorton's Southern Fried Country Style Breaded Fish Filets.
Zesty Fish Po'boys Recipe at a Glance
- COURSE: Sandwiches
- CONVENIENCE: Entertaining, Kid-Friendly
- CUISINE: American
- MAIN INGREDIENT: Fish
- COOKING METHOD: Bake
- OCCASION: Father's Day, Super Bowl
- PUBLICATION: Southern Living
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