Fish Stick Po Boys With Spicy Mayonnaise Food

FISH STICK PO' BOYS WITH SPICY MAYONNAISE

Steps:

• Preheat the oven to 475°.
• Cook the fish sticks on a baking sheet according to package directions.
• In a small bowl, stir together the mayonnaise, hot sauce and lemon juice.
• A few minutes before the fish sticks are done, toast the rolls in the oven.
• Smear 1 side of each toasted roll with the spicy mayonnaise.
• Add a layer of fish sticks and top with the lettuce and tomatoes.
• Serve the sandwiches with lemon wedges and spicy mayonnaise on the side.

DAVE'S SEITAN PO' BOYS WITH BROWN GRAVY (VEGAN)

Steps:

• Saute the seitan, onion and garlic in oil until the onions soften and the seitan begins to brown.
• Add the soy sauce and balsamic vinegar and saute a little longer until all the ingredients mix together well and the vinegar cooks off a little. Remove from heat and set aside.
• Make a roux: whisk the flour in 1/4 cup oil over medium heat, be careful not to burn the flour (whisking constantly and add more oil if you need it).
• When the roux is brown, add 1 cup vegetable broth and stir or whisk until the texture is smooth. Whisk in more broth until the texture of the gravy is somewhere between thick and thin.
• Add the remaining ingredients and continue to stir to blend well. Add a little more Kitchen Bouquet and soy sauce if it's not dark enough, but don't go overboard.
• To assemble: Add the seitan mixture to the gravy and stir everything up good. Slather your favorite vegan mayo and yellow mustard on some laterally sliced French bread, and pile on the seitan and gravy. While you're at it, add some sliced tomatoes and shredded lettuce and bite into that "dressed" po' boy sandwich!

FISH PO' BOYS

Steps:

• Cut flounder fillets into 1 1/2-inch strips; pat dry. Place in a medium bowl. Add cornmeal; season with salt and pepper. Toss to coat.
• Heat oil in a large nonstick skillet over high heat. Brown fish (work in batches if needed) on both sides, 7 to 10 minutes (turn fish carefully). Transfer to a paper towel-lined plate; season with more salt, as desired.
• Split baguette; hollow out slightly. Spread both halves with tartar sauce, and layer with lettuce, sliced tomato, and fish. Cut into 4 pieces.

CRISPY FISH OR CHICKEN SANDWICH WITH SPICY MAYONNAISE

Steps:

• Spicy Mayonnaise: In a small bowl combine mayonnaise, lemon juice, hot sauce, and rice vinegar until blended. Set aside.
• Preheat oil in saute pan.
• Wash fillets and pat dry with a towel. Lightly sprinkle with Cajun seasoning on both sides.
• In one bowl, place flour mixed with 1 1/2 tablespoons Cajun seasoning. In a separate bowl place the panko and in a third bowl, beat together the egg, Dijon mustard and 1 1/2 tbs. water.
• Dredge fillets into flour, then the egg mixture and lastly, the panko. Add fish or chicken to oil and fry until golden brown, about 5-6 minutes depending on thickness. Remove to a paper towel lined platter.
• To assemble, spread the Spicy Mayonnaise mixture on both inner sides of the toasted pistolettes then layer within the hot fish (or chicken) fillets, romaine, tomatoes and onion slices.
• NOTE: For the chicken version, with a mallet pound skinless, boneless breast fillets to a 1/8" thickness then proceed with recipe instructions.

"IT'S A KEEPER!" FISH STICK CASSEROLE

Steps:

• In lg.
• bowl, stir together all ingredients except for half of the cheese and the fish sticks.
• Spread into 13x9 baking dish.
• Top with frozen fish sticks in 3 rows of 6 longways.
• Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.
• Bake at 350•, uncovered, for about 35-40 minutes.
• Serve with coleslaw and garlic bread.

BACON WRAPPED COD WITH SPINACH

Steps:

• Cut fish into 4 pieces and season with salt and pepper.
• On a work surface, arrange 3 slices bacon so they overlap slightly. Place a piece of fish at one short end and tightly wrap with bacon, cutting off any excess bacon. Repeat with remaining fish and bacon.
• Whisk together mustard, honey, vinegar, and grapefruit juice; season with salt and pepper. Gradually whisk in oil.
• Heat a large non-stick pan over medium-high.
• Place fish, seam side down, in pan and cook until bacon is brown on all sides, about 9 minutes, turning occasionally.
• Toss lettuce with dressing and grapefruit and serve with fish.