Fried Fish Po-Boy With Jimmy Kennedy

By Jimmy Kennedy
Cook Ambassador

A Louisiana favorite that you can make in your backyard


Rémoulade Sauce

1 cup mayonnaise

1/4 cup Creole or Dijon mustard

1/4 cup scallions, finely chopped

1/4 cup celery, finely chopped

1/4 cup parsley, finely chopped

1/4 cup dill pickle, finely chopped

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon garlic, finely chopped

1 teaspoon paprika

1/2 teaspoon dried tarragon


1 cup cornmeal

1 cup flour

1 teaspoon salt

1 teaspoon coarse ground black pepper

1 cup buttermilk

1/2 to 3/4 cup canola oil

4 6- to 8-ounce fish fillets

4 6-inch loaves or sections of French bread

How to Make

For the Rémoulade sauce, combine all ingredients in a bowl and mix well.

For the Po-Boys, combine the flour, cornmeal and salt and pepper in a medium-size bowl and mix together. Pour the buttermilk into a smaller, separate bowl.

In a cast iron pan or heavy skillet heat 1/2 inch of oil until hot, but not smoking. You want the temperature around 325 to 350 degrees. A small deep-fry thermometer is a handy tool in regulating the heat or at least knowing where you are at in getting the right temperature to start cooking.

While the oil is heating, dip each fillet in the buttermilk and then dredge in the cornmeal/flour mixture until each fillet is well-coated on both sides. Set aside on a plate.

When the oil is right, carefully place a few fillets in the pan. Cook for four or five minutes on each side, turning with tongs, until golden brown. Transfer to a plate lined with paper towels. Continue cooking until all fillets are done.

Split each loaf or section of bread lengthwise and pull out a little crumb from the center of each piece to make more room for filling. I also like to cut a little off each end to square the loaf.

Generously spread rémoulade sauce on both sides. Place a fried fillet on the bottom of each loaf, then add sliced tomato and shredded lettuce. Add the top of the bread and gently mash down. Enjoy!

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