Po Boy Sandwich

• 1/4 cup cornmeal
• 3 tablespoons Old Bay Seasoning or other seafood seasoning
• 4 boneless firm fish fillets (about 6 ounces each)
• 1/4 cup vegetable oil
• 1/2 cup Tartar Sauce (page 226)
• 1 tablespoon minced red onions
• 3 romaine lettuce leaves, cut into a rough shred
• 4 kaiser or sub rolls
• 1 tomato

1. Place the cornmeal and Old Bay seasoning in a bag and shake to mix well.
2. Add the fish fillets, close the bag, and shake to coat.
3. (Or mix the cornmeal and seasoning on a plate and press the fish into it to coat.)
4. Heat the oil in a skillet on medium-high heat, until hot but not smoking.
5. Add the fish and cook for 3 to 4 minutes on each side or until the fish flakes easily when tested with a fork.
6. Place the cooked fish on paper towels to soak up excess oil.
7. While the fish is frying, in a bowl, stir together the Tartar Sauce and onions, add the lettuce, and toss until evenly coated.
8. Toast the rolls and slice the tomato.
9. To make the sandwiches, place a fish fillet on the bottom half of each roll.
10. Spoon on some topping, add tomato slices, and cap with the top half of the roll.
11. Serve with plenty of napkins and a cold drinkand then Peach Brown Betty (page 268) or Banana Cupcakes (page 274).

cornmeal, bay seasoning, fish, vegetable oil, tartar sauce, red onions, kaiser, tomato

Taken from www.epicurious.com/recipes/food/views/po-boy-sandwich-377156 (may not work)