Servings:four.
Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.
将鸡蛋放在一个宽阔的碗中，直到混合在一起。在另一个宽浅的碗中，将玉米面3/4茶匙混合在一起。盐和1/4茶匙。胡椒。用1/2茶匙将鱼调味。盐和1/4茶匙。胡椒。将鸡蛋浸入鸡蛋中以涂上涂层，摆脱多余的东西，然后将其德在玉米面混合物中，再次摇动多余的东西。重复剩余的圆角。
将卷侧侧面放在烤盘上，吐司直至30秒的金黄色。从烤箱中取出，关闭肉鸡。
Heat the oil in a 10-inch skillet over medium heat. Working in batches if necessary, cook the fillets, turning once, until the coating is golden and crisp and the fish is cooked through, 4 to 5 minutes per side. Transfer the fillets to a clean baking sheet lined with paper towels and keep warm in the oven.
要组装，请在每个卷的下半部分布2个咸菜切片。每个面条，凉拌卷心菜的四分之一，另一半上面放在顶部。将PO的男孩切成两半，然后服务。
Serve withSpiced Sweet Potato Friesor toss extra coleslaw mix with a simple olive oil and cider vinegar dressing.
BLAND! My husband made a polite smile my way before reaching for the hot sauce. I whipped up a quick impromptu remoulade-like sauce to top it off but by that time the sandwich was cold and I was too disappointed to enjoy. Also added sliced tomatoes. My 5 year olds ate it though. Made southern collard greens and oven baked sweet potato fries to go with.
I grew up in New Orleans and can't ever remember a po-boy with coleslaw on it. Traditional toppings or 'Dressed' as the locals call it are mayo, lettuce, tomato and pickles, some also add ketchup. To season the fish a bit more authentically try Louisiana Fish Fry or Zatrarains Fish Fry. Both are pre-seasoned and work well.Enjoy
我非常熟悉cat鱼，这个食谱是真实的。“烤箱烤”位在哪里？
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