Fried Fluke Po’boys

  5.0 – 3 reviews  • Main Dish
Level: Intermediate
Total: 45 min
Active: 45 min
Yield: 4 servings

Ingredients

  1. Peanut or vegetable oil, for deep-frying
  2. 2 cups all-purpose flour
  3. 2 teaspoons seafood seasoning, such as Old Bay
  4. 1 teaspoon baking soda
  5. Kosher salt
  6. 1 1/2 bottles beer, cold
  7. Four 8-ounce fluke fillets, skinned
  8. 4 standard po’boy rolls
  9. Tartar Sauce, for spreading, recipe follows
  10. Lettuce, shredded, for serving
  11. Pickles, thinly sliced on the bias, for serving
  12. Thinly sliced plum tomatoes, for serving
  13. Very thinly sliced red onions, for serving
  14. 1 cup mayonnaise
  15. 1 shallot, finely diced
  16. 3/4 cup finely chopped cornichons
  17. 2 tablespoons whole-grain mustard
  18. 1/2 teaspoon celery salt
  19. Pinch cayenne pepper
  20. 1 tablespoon malt vinegar
  21. Kosher salt

Instructions

  1. Heat the oil in a large, deep pot over medium heat until it reaches 375 degrees F on a candy thermometer. Preheat the oven to 300 degrees F.
  2. In a medium bowl, combine the flour, seafood seasoning, baking soda and a pinch of salt. Make a well in the center of the flour mixture and gently stir in the beer. Mix with a fork until just combined. Dip the fish fillets in the batter, coating the fish generously.
  3. Fry the fish: Start by dipping about one-third to one-half of a fillet into the oil and wait for the batter to start puffing before sliding the rest of the fillet in. Fry the battered fillets until golden brown and crispy, turning once, about 5 minutes. Drain on paper towels, blotting excess oil. Arrange the fish on a baking sheet lined with a cooling rack, and hold in the oven until serving.
  4. Slice the po’boy rolls lengthwise almost three-quarters of the way through and scoop out some of the insides. Schmear the rolls with tartar sauce. Add the fried fish and top with some lettuce, pickles, tomatoes and red onion. Slice the sandwich in half on the bias before serving.
  5. Combine the mayonnaise, shallots, cornichons, mustard, celery salt, cayenne and malt vinegar in a bowl. Season with salt, if needed. Cover and refrigerate until ready to use.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 1106
Total Fat 52 g
Saturated Fat 8 g
Carbohydrates 94 g
Dietary Fiber 5 g
Sugar 4 g
Protein 43 g
Cholesterol 125 mg
Sodium 1859 mg

Reviews

Justin Roth
Love the tartar sauce will make again
Lisa Young
The fish came out fantastic. Didn’t even bother with the rest….but I will next time just to get the big picture
Cindy Alexander
Fixed this for supper tonight. It was quick and pretty simple to make. The taste was awsome. The tartar sauce was amazingand I’m not a tartar sauce person but this was really good.

 

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