Skip to main content
Epicurious
Cookbooks

Fish Po’Boys

Here’s our do-it-yourself take on the popular restaurant sandwich originally from New Orleans. Almost any type of coleslaw (see recipes on pages 35, 83, 171, and 232) would work as an accompaniment.

Recipe information

  • Yield

    serves 4

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

spicy tartar sauce

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

Preparation

  1. Step 1

    Cut the flounder fillets into 1 1/2-inch strips; pat dry. Place in a medium bowl. Add the cornmeal; season with salt and pepper. Toss to coat.

    Step 2

    Heat the canola oil in a large nonstick skillet over high heat. Brown the fish (work in batches if needed) on both sides, 7 to 10 minutes (turn the fish carefully). Transfer to a paper-towel-lined plate; season with more salt, as desired.

    Step 3

    Spread both halves of the baguette with tartar sauce, and layer with lettuce, tomato, and fish. Cut into 4 portions and serve.

  2. spicy tartar sauce

    Step 4

    In a small bowl, combine the mayonnaise, chili sauce, parsley, mustard, and gherkins. Season with hot sauce, as desired. The sauce can be refrigerated, covered, for 2 to 3 days.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsSandwichAmericanFlounderFishSeafoodMainDinnerDairy FreeNut FreeQuickEasyWeeknight MealsCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.