I love frying fish in my cast iron skillet. I don’t like the smell of fried fish in my kitchen though. This meant, in the past, this meant I didn’t fry fish much. Breaking out a burner from camping wasn’t something I ever wanted to do. I would have liked to use the side burner on my gas grill but I’ve never been confident putting a cast iron skillet full of hot oil on it. But now with my new grill I am able to fry foods outdoors with no problem. (You’ll be able to read more about my Saber grill this weekend)
The last of my filets of Wild Alaska Black Cod was saved for either fish and chips or a Po’ Boy style sandwich. After careful consideration I decided to go with the Po’ Boy because I got to fry the fish and use some of my favorite new ingredients in the remoulade that I used on the sandwich. It’s a lot fun finding ways to incorporate different ingredients to come up with a flavorful and tasty meal.
A po’ boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat, usually roast beef, or fried seafood. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.–Wikipedia
The simplicity of a po’ boy is one of the things I like about this sandwich. It’s meat/seafood, a sauce and lettuce and tomato. The simple ingredients proves that flavor doesn’t need a ton of ingredients. Although at times I love complex flavors at other times it great to just go with simple.
- 1 whole Wild Alaska Black Cod Filet, skin removed and cubed
- ¾ cup flour
- ¾ cup corn meal
- 2 eggs
- 1 tablespoon Cajun Seasoning
- Salt to taste
- 1 cup mayonnaise
- 2 tablespoons finely diced Spicy Sriracha-Habanero Pickles from Rick’s Picks
- 1 tablespoon Wasabi Mustard from Terripin Ridge Farms
- ½ teaspoon Sweet Smoked Paprika
- ½ teaspoon garlic powder
- ½ teaspoon Cajun Seasoning
- Louisiana Hot Sauce to taste
- Heat peanut oil in cast iron skillet until hot
- Combine flour, cornmeal and Cajun seasoning
- Whip eggs until smooth
- Dredge cod cubes in egg mixture and cornmeal.
- Fry in hot oil until golden brown
- Drain on a paper towel and keep warm until all the fish is fried
- Combine all ingredients in a small bowl.
- Refrigerate at least 30 minutes before use.
- Split french roll and fill with fried fish, shredded lettuce, sliced tomato and lots of remoulade. Neatest doesn’t count…