Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Po’boy Sliders
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- Level: Intermediate
- Total: 1 hr
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 544
- Total Fat
- 38 g
- Saturated Fat
- 4 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 23 mg
- Sodium
- 606 mg
We took the classic po'boy and turned it into a slider, making it a perfect party-friendly, game-day treat. Fish is soaked in buttermilk and hot sauce, then dredged in a spiced cornmeal-flour mixture before being pan-fried until crisp. Slider buns are spread with a tangy remoulade sauce and filled with the crispy fish, shredded lettuce and sliced tomatoes, making for an impressive and mouthwatering party platter.
- Level: Intermediate
- Total: 1 hr
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 544
- Total Fat
- 38 g
- Saturated Fat
- 4 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 23 mg
- Sodium
- 606 mg
Ingredients
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Directions
- Whisk together the buttermilk, 2 tablespoons hot sauce and 1/2 teaspoon salt in a shallow dish. Add the fish pieces, turning to coat; refrigerate 30 minutes.
- Meanwhile, whisk together the flour, cornmeal, Cajun seasoning and 1/2 teaspoon each salt and pepper in a second shallow dish. Make the rémoulade: Whisk the mayonnaise, minced pickles, mustard and remaining 1 tablespoon hot sauce in a bowl; refrigerate until ready to serve.
- Fill a large skillet with 1/2 inch vegetable oil and heat over medium heat until a deep-fry thermometer registers 370 degrees F. Remove the fish from the seasoned buttermilk and dredge in the flour mixture. Working in 2 batches, add the fish to the hot oil and fry, turning once, until golden brown and crisp, 3 to 4 minutes; remove to a rack set on a baking sheet and season lightly with salt. Return the oil to 370 degrees F between batches.
- Toast the buns, then spread with the rémoulade. Fill each bun with shredded lettuce, a tomato slice and a piece of fish. Top the sliders with pickles and skewer with toothpicks. Serve with more hot sauce.
