Saturday, March 31, 2012

Cheater Crunchy Fish Po'Boy

Normally, if I was making a fish po'boy, I'd get some fresh fillets and batter and fry them myself. Well, I was a little pressed for time the other night, so I cheated. I used some frozen pre-battered and cooked fillets. And you know what? It was goooood!

For the Po'Boy:

Makes: 2 servings
Prep time: 5 minutes
Cook time: 25 minutes
Printable Recipe


  • 1/2 loaf French bread, split and halved
  • 2 tablespoons (or more) Kaw-Cajun comeback sauce (see below)
  • 2 frozen battered fish fillets
  • Slaw (see below)

1. Cook fish per package instructions. Heat the bread in the oven also, until slightly toasted.

2. Slather the bottom half of the bread with the comeback sauce.

3. Add a fish fillet to each bread half. Top with slaw and enjoy!

For the Kaw-Cajun comeback sauce:

Makes: A big ole batch, but its never enough! Courtesy Fat Johnny
Prep time: 5 minutes
Cook time: 1 hour


1. Blend all ingredients. Refrigerate for at least one hour before using.

For the slaw:

Makes: About 6 cups
Prep time: 5 minutes
Cook time: 30 minutes


  • 6 cups of shredded cabbage (I used a small bag of Dole cabbage mix)
  • 1 cup shredded carrot (omit if using a bagged mix)
  • 1 cup mayonnaise
  • 1/4 cup white vinegar
  • 1 teaspoon celery seed
  • Salt and pepper, to taste

1. Place the cabbage and carrot in a large bowl.

2. In a separate bowl, whisk together the remaining ingredients. Fold into the cabbage and carrot. Cover and refrigerate at least 1 hour before serving.

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