Fish Po Boy
- 6 hot dog roll use wholemeal buns for healthier alternative
- 600 grams tilapia fillets cut into 2 cm slices
- 200 grams wheat flour
- 200 grams cornmeal
- 2 eggs
- 2 grams salt to taste
- black pepper to taste
- 1 romaine lettuce cut into julienne
- 500 grams Hellmann's Real Mayonnaise
- 1 litre sunflower oil
To create the authentic crispy texture for the fish, you need to create a little production line consisting of three bowls. Into the first, crack the two eggs, into the second, pour the wheat flour, and into the third pour the cornmeal.
In turn, take each fish piece, dip into the egg, then the wheat flour, and finally the corn meal. This will leave you with a light batter after you’ve fried the fish later on.
Place a deep-set frying pan containing a generous amount of sunflower oil on the hob on a medium high heat. Not so much as to deep fry the fish, but we want the oil to crisp up the outside.
When the oil is at boiling point, flash fry the fish pieces. The fish will cool the oil, so don’t be afraid of having it too hot on the outset. If the fish is cooked in oil which isn’t hot enough, the batter will come out soggy.
After about a minute and a half, use a fish slice to scoop out the fish pieces, and place on a folded piece of kitchen roll to absorb any excess oil.
Put the sandwich together by placing the cut lettuce in the bread, then the pieces of fish and a good amount of Hellmann’s Mayonnaise on each slice.
Finally, find an alligator and wrestle it.