Classic Fried Fish Po’ Boy
This Louisiana staple was made famous in New Orleans and traditionally has crispy battered fried catfish sandwiched between French bread that’s crusty on the outside and soft on the inside
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at louisianafishfry.com.
Ingredients
- Louisiana Fish Fry Products Tartar Sauce, 10.5 oz bottle
- Louisiana Fish Fry Products Seasoned Fish Fry, 10 oz bag
- 3-4 lbs. of fresh catfish, trout or tilapia
- 1/2 cup of water
- Peanut or vegetable oil, for frying
- 2 loaves of French bread, cut into 6 in. portions
- 3 cups iceberg lettuce, shredded
- 1 cup Dill pickle rounds
- 3 beefsteak tomatoes, sliced
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