Cornmeal Crusted Tilapia Po Boy With Creamy Remoulade And Cajun Potato Chips Food

FRIED TILAPIA PO' BOY

Steps:

• For the aioli: Preheat a pizza oven or regular oven to 450 degrees F.
• Coat the peppers with 2 tablespoons olive oil in a bowl, then place on a sheet tray. Roast until the pepper skin burns and blisters on all sides, 10 to 15 minutes.
• Place the peppers in a glass bowl and cover with plastic wrap to let steam for 10 minutes. Remove the peppers from the bowl and carefully remove the charred skins, seeds and stems. Finely chop and set aside.
• Add the egg yolk, lemon juice, garlic, mayonnaise and mustard to a medium bowl. Slowly drizzle in the remaining 2 tablespoons olive oil and whisk until emulsified. Add the basil and peppers and fold together until combined. Season with salt and set aside.
• For the onions and tilapia: Very carefully slice the onions into paper-thin rings on a mandoline and place in a large bowl. Cover the onions with the milk and let sit for 15 minutes.
• Preheat a fryer or fill a large Dutch oven with 3 inches canola oil and preheat to 350 degrees F. Line a tray with a wire rack.
• Slice each piece of fish down the middle, then slice on the bias into 2/3-inch pieces. Place the fish in a shallow dish and sprinkle with the salt and pepper. Add the flour to another shallow dish.
• Dredge the fish in the flour, then shake off the excess and carefully place in the oil. Cook until golden brown on all sides, 3 to 4 minutes. Remove to the wire rack.
• Fully drain the onions, then carefully place them in the oil. Cook, moving the onions around, until golden brown, 3 to 4 minutes (be sure to watch, as they cook fast). Remove and season with salt.
• Slice the baguette pieces through the middle horizontally without cutting through. Add the aioli to both cut sides of the bread. Lay 3 to 4 pieces of fish in each, then top with the crispy onions and the arugula and serve.

CORNMEAL-CRUSTED TILAPIA WITH SALSA

Steps:

• In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm. Wipe skillet with a paper towel. Repeat with remaining oil and fish. Serve with Spicy Black Beans, if desired, and salsa.

CAJUN REMOULADE SAUCE

Steps:

• Mix all ingredients well in a mixer.
• If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
• Refrigerate overnight.
• I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.

CORNMEAL-CRUSTED TILAPIA PO' BOY WITH CREAMY REMOULADE AND CAJUN POTATO CHIPS

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Preheat the oven to 375 degree and line 2 baking sheets with foil or use 2 nonstick baking sheets. Thoroughly rinse produce and pat dry. Slice tomato into ¼" slices Break up shredded lettuce and chop more if finer shreds are desired. Scrub and very thinly slice the potato into ¼" rounds. (You can also use a mandoline.) Rinse the Tilapia filets and pat dry. 2 Cook the Potato Chips In a large mixing bowl, mix the sliced chips with 2 tsp. olive oil, half the Cajun seasoning, and a pinch of salt and ensure all sides of the chips are covered with oil and seasoning. Arrange potato slices without overlap on a baking sheet and bake for 7-8 minutes. Flip the chips and cook for another 7-8 minutes, or until golden brown. Remove from baking sheet and place on a paper towel-lined plate to cool and soak up any excess oil. 3 Toast the Mini Baguettes While the chips are cooking, place mini baguettes on a baking sheet. Bake for 6-8 minutes, or until desired crustiness is achieved. Remove from heat and cut in half. 4 Make the Remoulade Add mayonnaise, hot sauce to taste, and remaining Cajun Seasoning to a mixing bowl and whisk together. Season with a pinch of salt and pepper. Cover and refrigerate remoulade until plating. 5 Bread and Cook the Fish Place cornmeal in a shallow dish or plate. Brush each side of the fish with olive oil and season with salt and pepper. Press fish firmly into the cornmeal to ensure that the cornmeal will stick. Heat a large pan over medium to high heat. Add 1 Tbsp. olive oil to the pan. Cook the fish on each side for 3-4 minutes, or until golden brown and fish is flaky but firm. 6 Plate the Dish Place the sliced tomato and shredded lettuce on the bottom half of the baguette. Top the tomato and lettuce with the pan-fried fish. Slather top bun with remoulade and place on top of the fish. Compose homemade chips in a pile next to the Po' Boy.

TORTILLA CRUSTED CATFISH PO' BOYS

Steps:

• Cut the catfish into 2-inch strips and pat dry. Stir together the flour and 1 tablespoon of the Cajun seasoning with 1/4 teaspoon each salt and pepper. Whisk another tablespoon of the Cajun seasoning into the buttermilk. Pulse the tortillas in a food processor until finely ground with a third tablespoon of the Cajun seasoning.
• Add the vegetable oil to large, heavy-bottomed pot and bring to 350 degrees F over medium heat.
• Toss the catfish with the seasoned flour, then place the catfish in a sieve and shake off any excess flour. Divide the catfish strips into two batches. Dip the first batch in the buttermilk, letting the excess drip off, and then dredge in the tortillas. Fry the catfish until golden, about 5 minutes. Drain on paper towels. Dredge and fry the second batch of catfish in the same manner.
• Stir together the mayonnaise and the remaining tablespoon Cajun seasoning. Spread evenly on the rolls. Divide the iceberg and tomato slices among the rolls. Top with the catfish. Serve with hot sauce.

CRAB STUFFED TILAPIA PO'BOY

Steps:

• Crab Meat stuffing:.
• Combine crab meat, onions, bell pepper, celery, salt, pepper, and cayenne pepper.
• Mix together mayonnaise, mustard, and lemon juice. Combine with crab meat mixture.
• Add bread crumbs, mix well.
• Chill in refrigerator until ready to cook.
• Remoulade sauce:.
• Mix Creole mustard, ketchup, mayonnaise, cayenne, oil, green onions, and parsley. Salt and pepper to taste.
• Chill in refrigerator until ready to cook.
• Tilapia, cooking directions:.
• Season both sides of the fish with salt and pepper.
• Heat a small amount of oil (2 - 4 tablespoons) on med high heat. Cook 3 - 5 minutes per side.
• Crab meat Stuffing, cooking directions:.
• Divide crag meat stuffing into 4 equal portions and roll into a 'sausage link' type roll.
• Heat a small amount of oil (2 - 4 tablespoons) on med high heat. Cook 3 - 5 minutes per side, until well browned.
• Sandwich assembly:.
• Split each 8 inch long portion of French bread 3/4 through along the length (hot dog bun style). Spread both sides with the Remoulade sauce. Garnish one side with thin sliced tomatoes and the other side with thin sliced red onions and shredded lettuce. Place tilapia fillet in the middle of the bread and place crab meat stuffing on top the tilapia.
• Serve with slaw and fries.

PO' BOY REMOULADE SAUCE

Steps:

• Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.

CRISPY CHICKEN PO BOYS WITH CAJUN REMOULADE

Steps:

• Heat 4 inches of oil to 365 degrees in a large heavy pot.
• Combine salt, white pepper, ground chili, panko and flour in a shallow plate.
• Rinse chicken tenders, drain. Dredge each chicken tender in panko spice mixture and reserve on a plate.
• Mix cajun remoulade by combining red onion, capers, garlic, lemon zest, lemon juice, cajun seasonings with mayonnaise; set aside.
• Slice french rolls in half lengthwise and toast lightly under broiler.
• In large heavy pot fry chicken tenders (try not to crowd) until golden brown about 4-6 minutes. This may be done in batches. Remove to a paper towel lined plate. Next spread toasted rolls with remoulade. Place lettuce leaf on each half followed by sliced tomatoes, and sliced red onion. Top with hot chicken tenders.