Fish Stick Po Boys With Spicy Mayonnaise Recipes

BAY-SCALLOP PO' BOY WITH SPICY MAYO

Bay-Scallop Po' Boy with Spicy Mayo image

Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 12

Ingredients

1/3 cup light mayonnaise
1 garlic clove, minced
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
3/4 teaspoon paprika
Hot sauce, to taste
Coarse salt and ground pepper
1/4 cup plain dried breadcrumbs
1 tablespoon all-purpose flour
1 pound bay scallops, patted dry
1/2 cup vegetable oil, such as safflower
4 hot dog buns
4 lettuce leaves

Steps:

In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.
In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.
In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.
Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.

Nutrition Facts : Calories 438 g, Fat 24 g, Fiber 1 g, Protein 24 g

CRISPY FISH OR CHICKEN SANDWICH WITH SPICY MAYONNAISE

Crispy Fish or Chicken Sandwich With Spicy Mayonnaise image

A recipe for 2; easily doubles. Panko crispy fish or chicken with a wonderful spicy mayo. Looks like a lot of ingredients, but can be thrown together quickly. See "Note" at bottom of directions for the chicken version.

Provided by gailanng

Categories Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

vegetable oil (for frying)
1/2-3/4 lb fresh tilapia fillets, flounder, perch, any other firm fish or 1/2-3/4 lb boneless chicken breast, chicken note below
3/4 tablespoon cajun seasoning, plus additional for sprinkling
3/4 cup all-purpose flour
3/4 cup panko breadcrumbs
1 egg
1 tablespoon Dijon mustard
1 1/2 tablespoons water
2 mini baguette, lightly toasted (or sandwich-sized pistolettes, Hoagie rolls or buns)
4 slices tomatoes
4 green lettuce leaves
4 thin slices red onions
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 -1 1/2 tablespoon frank's hot sauce or 1 -1 1/2 tablespoon sriracha hot chili sauce
1/2 teaspoon rice vinegar

Steps:

Spicy Mayonnaise: In a small bowl combine mayonnaise, lemon juice, hot sauce, and rice vinegar until blended. Set aside.
Preheat oil in saute pan.
Wash fillets and pat dry with a towel. Lightly sprinkle with Cajun seasoning on both sides.
In one bowl, place flour mixed with 1 1/2 tablespoons Cajun seasoning. In a separate bowl place the panko and in a third bowl, beat together the egg, Dijon mustard and 1 1/2 tbs. water.
Dredge fillets into flour, then the egg mixture and lastly, the panko. Add fish or chicken to oil and fry until golden brown, about 5-6 minutes depending on thickness. Remove to a paper towel lined platter.
To assemble, spread the Spicy Mayonnaise mixture on both inner sides of the toasted pistolettes then layer within the hot fish (or chicken) fillets, romaine, tomatoes and onion slices.
NOTE: For the chicken version, with a mallet pound skinless, boneless breast fillets to a 1/8" thickness then proceed with recipe instructions.

FISH STICK PO' BOYS WITH SPICY MAYONNAISE

Fish Stick Po' Boys With Spicy Mayonnaise image

Staring googly-eyed at a package of frozen fish sticks and panicking? Fear not! You can make it work! Lighten it up by using Dijon mustard instead of the spicy mayonnaise.

Provided by Sandi From CA

Categories Lunch/Snacks

Time 22m

Yield 4 Po' Boy Sandwiches

Number Of Ingredients 8

Ingredients

1 (20 ounce) package frozen fish sticks (about 30 sticks)
1/2 cup mayonnaise
2 teaspoons hot sauce, to taste
2 teaspoons fresh lemon juice
lemon wedge, for serving
4 submarine buns, split
2 cups shredded iceberg lettuce
3 tomatoes, sliced

Steps:

Preheat the oven to 475°.
Cook the fish sticks on a baking sheet according to package directions.
In a small bowl, stir together the mayonnaise, hot sauce and lemon juice.
A few minutes before the fish sticks are done, toast the rolls in the oven.
Smear 1 side of each toasted roll with the spicy mayonnaise.
Add a layer of fish sticks and top with the lettuce and tomatoes.
Serve the sandwiches with lemon wedges and spicy mayonnaise on the side.

Nutrition Facts : Calories 824, Fat 33.8, SaturatedFat 6.1, Cholesterol 47.3, Sodium 1496.2, Carbohydrate 102, Fiber 6.2, Sugar 10.7, Protein 28.4

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