Fish PoBoys

Name: Fish PoBoys
Ingredients: 1 pound skinless flounder fillets; 2 tablespoons yellow cornmeal; Coarse salt and fresh ground pepper; 2 tablespoons canola oil; 8-ounce baguette, split and hollowed out slightly; Spicy Tartar Sauce (recipe below); Lettuce, for serving; Sliced tomato, for serving; 1/2 cup reduced-fat mayonnaise; 2 tablespoons chili sauce; 2 tablespoons chopped fresh parsley; 2 tablespoons grainy mustard; 2 tablespoons chopped gherkins (or pickles); Hot sauce, such as Tabasco

14 ingredients

12 steps

Ingredients

1 pound skinless flounder fillets
2 tablespoons yellow cornmeal
Coarse salt and fresh ground pepper
2 tablespoons canola oil
8-ounce baguette, split and hollowed out slightly
Spicy Tartar Sauce (recipe below)
Lettuce, for serving
Sliced tomato, for serving
1/2 cup reduced-fat mayonnaise
2 tablespoons chili sauce
2 tablespoons chopped fresh parsley
2 tablespoons grainy mustard
2 tablespoons chopped gherkins (or pickles)
Hot sauce, such as Tabasco

Directions

1

Cut the flounder fillets into 1 1/2-inch strips; pat dry.
2

Place in a medium bowl.
3

Add the cornmeal; season with salt and pepper.
4

Toss to coat.
5

Heat the canola oil in a large nonstick skillet over high heat.
6

Brown the fish (work in batches if needed) on both sides, 7 to 10 minutes (turn the fish carefully).
7

Transfer to a paper-towel-lined plate; season with more salt, as desired.
8

Spread both halves of the baguette with tartar sauce, and layer with lettuce, tomato, and fish.
9

Cut into 4 portions and serve.
10

In a small bowl, combine the mayonnaise, chili sauce, parsley, mustard, and gherkins.
11

Season with hot sauce, as desired.
12

The sauce can be refrigerated, covered, for 2 to 3 days.