... also known as poboys. Delicious, and so much easier than I would've figured.
(School is forcing me to become more comfortable with frying; it's still not my favorite thing, but less daunting than it used to be.)
Po'Boys with Parsley Dijon Remoulade ("remoulade" = fancy word for mayo with stuff in it)
1 pound firm-fleshed white fish (my favorite has been a fish called "swai," which our Winn Dixie carries. I've also used whiting)
1 cup cornmeal
1/2 cup flour
1 tsp. salt
Vegetable oil for frying
1/2 cup mayonnaise
1/3 cup dijon mustard
2 tbsp. lemon juice
2 tbsp. minced parsley
Salt to taste
(Combine all, and chill until ready to use; you can make it up to 3 days ahead)
Bread: 4 sub rolls, or one 12-inch loaf Frenchor Italian bread (for all the bread: it's best to split them and toast them under the broiler. Mmm.)
In a large skillet with high sides, heat about 1 inch of oil over medium high heat to around 350 degrees (or until your oil is shimmering in the pan, and a small cube of bread dropped into the hot oil sizzles and browns).
Lay your fish on a plate or sheet pan. Line another sheet pan with paper towels or newspaper; set aside.
Whisk egg with about 1 tbsp. water in a large-ish bowl. Combine cornmeal, flour, and salt in another bowl.
Coat a piece of fish with egg, then coat with cornmeal mixture. If your fillets are thick, repeat the process (dip into egg again, then into coating again) to give it a nicer crust. (One coating of breading is sufficient for thin fillets).
Lay fish into hot oil; repeat with as many fillets as your skillet will accommodate without overcrowding. Cook until light golden brown on one side, about 2-3 minutes. Flip fillet carefully and cook another 2-3 minutes. Remove to paper-lined sheet pan (if desired, use a thermometer to check the internal temperature, which should read at least 145 degrees).
Spread remoulade on bottom half of bread. Top with fish, then top with lettuce, then tomato. Spread remoulade on top half of bread (if desired - I recommend it!), and place on top. Cut sandwiches and serve.