Cajun Perch Po'Boys Recipe
A New Orleans-style Po'Boy sandwich combines crunchy fried fish, a spicy Cajun mayonnaise, fresh tomatoes, and a vibrant sweet and spicy pepper slaw.
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Instructions
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Preheat the oven to 200°F.
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Prepare the pepper slaw and Cajun mayonnaise, then refrigerate both.
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Combine cornmeal, flour, salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, cayenne, and thyme in a shallow bowl.
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Whisk eggs and milk well in a separate bowl.
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Heat 1/2 inch of oil to 360°F in a deep skillet or Dutch oven.
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Dredge dry fish fillets in the flour mix, then dip in the egg mixture, and dredge again in flour; for extra crunch, repeat the egg and flour steps.
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Fry fish in batches until cooked, then drain on a rack or paper towels and keep warm in the oven.
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Cut the loaf lengthwise, spread both cut sides with mayo, then layer with fish fillets, tomato slices, and pepper slaw.