Fish Po' Boy Sandwich

With the coming of Spring, I'm already dreaming of dining al fresco and seafood dinners. Unfortunately, in the Midwest there's likely still months before patios and rooftops open up (sans heaters), so I am still ordering takeout quite a bit. However, there are dishes that taste much better fresh than delivery or pickup. And since many are staying home more, it's a great opportunity for us to learn how to make recipes we usually just order from restaurants.

One dish I've recently made at home for the first time is a po' boy sandwich. I love a good po' boy, with its crunchy bread, crispy seafood, and delicious sauce, it never lets me down. And it's actually really simple to make at home as long as you have the right ingredients. The most important ingredient being the seafood!

I'm partnering with Gorton's Seafood again to create this fish po' boy sandwich. As I've shared before, I love their products and always keep them in my freezer. Their fish is wild caught and their whole fillet fish are flash-frozen at the peak of freshness. I love fish because it's a great source of protein and natural omega-3s. 

This po' boy sandwich is super simple to make! It is a new dish on rotation for mealtimes. The recipe I'm sharing is adapted from Serious Eats' recipe. And I hope you try it out for you and your family and let me know what you think!

FISH PO' BOY SANDWICH

Makes 4 sandwiches

Ingredients:

For the Fish:

• 4 Gorton's Seafood frozen fish fillets (I used the Fish Sandwich Fillets)
• 2 Tbsp cayenne pepper
• 1 Tbsp smoked paprika
• 1 tsp salt
• 1 Tbsp ground black pepper
• 1 tsp onion powder
• 1 tsp garlic powder

For the Sauce:

• 3/4 cup Kewpie mayonnaise (You can use any mayo)
• 2 Tbsp drained prepared horseradish
• 2 Tbsp Cholula hot sauce 
• 1 Tbsp dijon mustard
• 1 Tbsp lemon or lime juice
• 2 garlic cloves, minced
• Salt and pepper to taste

For the Sandwich:

• 4 sub-style French rolls
• 4 Gorton's Seafood frozen fish fillets (I used the Fish Sandwich Fillets)
• 4 Lettuce leaves (I used Romaine lettuce)
• 2 tomatoes sliced
• 16 dill pickle chips

Instructions:

1. Preheat oven to 425F.
2. In a small bowl, combine cayenne pepper, paprika, salt, ground black pepper, onion powder and garlic powder.
3. Lay out frozen fish fillets on half of baking sheet. Sprinkle above seasoning mixture over both sides of fish fillets.
4. In a medium bowl, combine all sauce ingredients together.
5. Open French rolls and place them on other half of baking sheet so they are open faced up.
6. Place rolls and fillets in over. Set timer for 16-18 minutes. Flip fish fillets and remove rolls from oven halfway through.
7. While fish finishes baking, start assembling sandwiches by placing a generous amount of sauce on open faced side of rolls.
8. Layer lettuce, tomato slices and pickles on each sandwich. Once fish is done cooking, add one piece to each sandwich. (I cut each fillet in half to fit in the sandwich.)
9. Enjoy!