Cajun Fried Fish Po’ Boy With Fried Green Tomatoes & Lemon Herb Tartar Sauce

Cajun Fried Fish Po' Boys

Cajun Fried Fish Po’ Boys

Whoa. I just passed over into “Long Recipe Name Land”, didn’t I? But I had to!!! Honest injun, ma! Fried Fish Po’ Boy sounds b…o…r…i…n…g… and while the fried green tomatoes added kicks the name up a notch, you really really NEEDED to know about the homemade lemon herb tartar sauce (on a side note, am I the only one who was thoroughly confused as a kid by tartar sauce and tartar on ones teeth? I was convinced that you got bad teeth because you ate tartar sauce. Please tell me I wasn’t alone in my idiocy *hears crickets, dies of embarrassment*) because it’s really what sends this sandwich over the edge from “I saw 5000 po’ boys on google” to “Oh! Where did I see that one po’ boy that had that amazing tartar sauce!? Oh yeah, it was on From Cupcakes To Caviar!”. It is creamy and tangy and a bit zesty from the lemon and the red pepper with a wonderful herbed flavor from…well, the herbs. Duhhhh, mannnn.

I would have liked to use catfish on this because I love catfish but catfish costs as much as a mortgage payment anymore if you’re in a landlocked state so I used Tilapia. Feel free to use whatever mild white fish you like in this. Any of them will work. This is extremely easy. Just get your tartar sauce made at least an hour ahead of time to give the flavors time to blend and taste it to make sure it to your families liking. Get your prep work done (veggies ready to go on the sandwiches, side dishes ready etc) and all that will be left is frying the fish and the tomatoes, letting everyone put their sandwiches together and chowing down.

You know the drill… get to cookin’!!

                                  Cajun Fried Fish Po’ Boy With Fried Green Tomatoes & Lemon Herb Tartar Sauce

  • 3 lbs of your favorite white fish fillets
  • 1 cup flour
  • 2 cups cornmeal (white or yellow; up to you)
  • 1/4 teaspoon baking powder
  • 3 tablespoons Cajun seasoning (use a GOOD brand like McCormicks; the cheaper brands are mostly salt. If you have to use a cheaper brand, omit the salt in this)
  • 1 teaspoon salt
  • 1 teaspoon lemon zest
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 eggs, lightly beaten
  • 2 tablespoons cold water
  • 2 green to slightly pink tomatoes, sliced about 1/2 inch thick
  • 1 cup canola or vegetable oil
  • 1 cup good mayo
  • 2 tablespoons sweet pickle relish or to taste
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons dried dill weed or 1 1/2 tablespoons fresh (I actually prefer dried in this; the flavor works better plus you don’t have that leafy texture since this isn’t something cooked)
  • 3 tablespoons finely chopped fresh chives (do NOT use dried; dried chives are a waste of money) or sub fresh green onions but the flavor will be stronger
  • 1/4 teaspoon red pepper flakes or 1/2 teaspoon of your favorite hot sauce
  • salt to taste
  • 6 hoagie buns or sub rolls
  • sliced sweet onion
  • lettuce
  1. Make your tartar sauce- In a small bowl ( a cereal bowl is big enough) combine mayo, pickle relish, 1 tablespoon lemon juice, one tablespoon lemon zest, dill weed, chives, red pepper or hot sauce and salt. Stir well to mix, taste for seasoning then cover with plastic wrap and refrigerate.
  2. In a medium bowl, combine the flour, cornmeal,  and the next 7 ingredients (up through the cayenne).
  3. In another bowl, combine the eggs and cold water.
  4. In a large skillet, over medium heat, heat your oil to between 335 and 350 degrees. As it’s getting to temp, bread your fish. Dip first in the egg mixture, shaking off the excess, then dip into the flour/cornmeal mixture. Gently lay the fish, about 3 to 4 at a time depending on size, being careful not to crowd the pan, into the hot oil.
  5. Let cook until golden brown on one side, about 3 to 4 minutes then flip. Let the other side brown well then remove from pan and lay onto a paper towel lined plate. Unless your fish is exceedingly thick, letting it get nicely golden brown on each side will be enough to get it cooked through without overcooking it. Cook all the fish, then do the same procedure with the sliced green tomatoes. With the tomatoes however all you need to do is get them brown. No worry about actually getting them cooked.
  6. Lay everything out- fish, tomatoes, tartar sauce, rolls and garnishes and let everyone put together their own po’ boys.

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