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Crispy Fish Po Boys

This combo is a hands-down winner – crispy fried fish fillets piled into tender french loaf with the kick of jalapeño mayo, the crunch of shredded cabbage and an extra zing from some pickled jalapeños.

Annabel Langbein Crispy Fish Po Boys Recipe
Annabel Langbein Media
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Crispy Fish Po Boys
Crispy Fish ½ cup flour 1 tsp salt 1 tsp paprika 1 tsp thyme leaves 1 tsp garlic powder ½ tsp cayenne pepper 150ml/5 fl oz cold beer (drink the rest!) neutral oil, to cook 4 small white fish fillets, such as tarakihi or gurnard Jalapeño Mayonnaise ½ cup good-quality mayonnaise finely grated zest of ½ lime 2 tbsp lime juice 1 tsp chopped chives 1 tsp finely chopped pickled jalapeños a pinch of salt To serve 1 french loaf, quartered, or 2 ficelles, halved 1 cup finely shredded cabbage sliced pickled jalapeños, to taste a handful of coriander/cilantro leaves

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/crispy-fish-po-boys/3427/
EMAIL PRINT
Cook time:
25 mins
Serves:
4

Crispy Fish

  • ½ cup flour
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp thyme leaves
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper
  • 150ml/5 fl oz cold beer (drink the rest!)
  • neutral oil, to cook
  • 4 small white fish fillets, such as tarakihi or gurnard

Jalapeño Mayonnaise 

  • ½ cup good-quality mayonnaise
  • finely grated zest of ½ lime
  • 2 tbsp lime juice
  • 1 tsp chopped chives
  • 1 tsp finely chopped pickled jalapeños
  • a pinch of salt

To serve

  • 1 french loaf, quartered, or 2 ficelles, halved
  • 1 cup finely shredded cabbage
  • sliced pickled jalapeños, to taste
  • a handful of coriander/cilantro leaves 

To make the Jalapeño Mayonnaise, mix all the ingredients together in a bowl. Set aside.

To make the Crispy Fish, combine flour, salt, paprika, thyme, garlic powder and cayenne pepper in a mixing bowl. Add the beer and whisk quickly – you should have a mixture the consistency of a pancake batter. Set aside.

Heat 6cm/2¼in of oil to 180°C/350°F in a medium deep pot. Insert the handle of a wooden spoon, when bubbles start to form around it the oil is the right temperature.

Dunk fish into the batter to coat, shaking off excess, and drop pieces one by one into the oil. Don’t overcrowd the pot. Cook for about 1½ minutes each side until golden and crispy.  Lift out with a slotted spoon and drain on paper towels.

Cut each piece of bread in half horizontally. Spread liberally with Jalapeño Mayonnaise then top the 4 bases with cabbage and a piece of Crispy Fish. Top with a little more mayonnaise, garnish with jalapeños and coriander/cilantro and top with the 4 remaining pieces of bread.

Swap it out

Leave out the spices for a regular batter for fish or oysters.

 

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2 comments

I suspect the amount of lime juice in this recipe is wrong and should be 2 teaspoons not 2 tablespoons. I used the amount in the recipe - it made the mayo runny and all you could taste was lime juice.
Fiery Italian October 24, 2020
Loved this recipe just found that the batter was a bit too thick, not sure what I did wrong, anyway the family loved this spicy batter, it's now a favorite with the family.
Lindajean March 19, 2017
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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