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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
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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