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Sunday, April 8, 2012

Crunchy Swai Po'Boy Sandwich with Sweet Pickle Remoulade

The Old Bay spiked coating is what gives these sandwiches a little zesty Louisiana flavor and to top it off is a simple sweet pickle dressing.  Swai fillets, which are a variety of catfish, make great sandwiches and I'm always looking for new delicious ways to prepare this tasty fish.  This recipe turned out to be one of our favorites.  For more ways to use Swai Fillets be sure to check out Beer Battered Swai Po'Boys, Swai and Sweet Potato Chowder, Baked Swai Tacos, and Swai Chowder.


Look for Swai fillets in your local market, usually in the freezer section.  It is still one of the least expensive choices of fish, it's light and healthy with a delicate slightly sweet flavor and the uses are endless.  The fillets are individually flash frozen, so you can use just a few pieces if you are serving a small group and nothing will go to waste. 

Sweet Pickle Remoulade
1/2 cup  Mayonnaise
1/4 cup  Celery, finely minced
1/2 tsp  Old Bay Seasoning
1 tsp  Garlic Powder
1 TB  Creole Mustard
1 TB  Sweet Pickle Relish
3/4 tsp  Smoked Sweet Paprika

Po'Boy Sandwiches
1 cup  Cornmeal
1 cup  Panko Japanese Bread Crumbs
1/4 cup  Flour,  plus extra for dusting
1/2 tsp  Garlic Powder
1/2 tsp  Onion Powder
1/2 tsp  Ground Black Pepper
1 1/2 tsp  Old Bay Blackened Seasoning
3  Large Eggs, beaten
6  Swai Fillets, about 5 oz each (you can also use catfish in place of Swai)
6  Hoagie Rolls, split
Shredded Romaine Lettuce and Sliced Avocado for toppings, optional

Combine the remoulade ingredients in a small bowl and refrigerate for at least 1 hour.

Set up a 2 step assembly line for the Swai Po'Boys.  In a shallow pie plate, combine the cornmeal, panko crumbs, flour and remaining seasonings.

In another shallow dish beat the eggs.

Make sure the Swai fillets are patted dry using a paper towel, if needed.  Dust the fillets lightly with flour, then dip into the egg mixture and then dip into the cornmeal/panko mixture.  Place the fillets on a cookie sheet and continue coating the rest of the fillets.

In a large skillet, heat 1/4-inch of canola oil.  Fry the fillets over medium-high heat, working in batches if needed and turning once, until the fish is golden and crunchy.  The fish will cook quickly and only needs about 3-4 minutes on each side.  Remove the fillets to a paper towel lined platter to drain.

Spread each of the hoagie rolls with remoulade and 1 piece of fish, then top with avocado slices or shredded romaine lettuce.  Serve extra remoulade on the side along with a few fries and some sliced cucumbers. Enjoy!!

2 comments:

  1. I think I could enjoy a sandwich like this. It sounds wonderful. I am new to your blog, so I've spent some time browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

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  2. Thank you so much for your comments and I'm glad you are enjoying the site. Lots more recipes to come and I look forward to sharing them with my new friends.

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