Need a break from the grill? Probably not, but it’s still good to remember that there are classic summer foods that don’t need an open flame to be delicious.
As a gentle reminder, we created this versatile and crazy delicious po’boy that fries up on the stovetop in a flash. We like catfish in our po’boys, but flounder works, too. You even could use haddock or cod, but you’ll need to trim the fillets down to sandwich size.
For maximum flavor, we make our own tartar sauce. And it’s so much better than anything you’ll get from a bottle. Be sure to taste it after you mix it. Our recipe makes a mild version, but we like to jack up the heat with an extra splash of hot sauce. You’ll want to adjust it to your liking.
PAN-FRIED PO’BOYS
Start to finish: 30 minutes
Servings: 4
4 crusty grinder rolls or four 6-inch lengths of crusty baguette
1/2 cup mayonnaise
1/4 cup finely chopped celery
2 tablespoons chopped fresh chives
1 tablespoon Creole or other spicy whole-grain mustard
1/4 cup chopped sweet pickle
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
Hot sauce, to taste
2 teaspoons Old Bay seasoning
3/4 cup fine cornmeal
1/4 cup all-purpose flour
2 eggs
1/4 cup milk
Four 4-ounce catfish or flounder fillets
Canola or vegetable oil, for frying
Lettuce
Tomato slices
Dill pickles
Nutrition information per serving: 780 calories; 400 calories from fat (51 percent of total calories); 45 g fat (7 g saturated; 0 g trans fats); 185 mg cholesterol; 1160 mg sodium; 64 g carbohydrate; 8 g fiber; 10 g sugar; 32 protein.
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