Southern Po’boys

Shrimp Po'boy
Shrimp Po’boy

My neighbor is a real southern man, born and raised here. Also my husband is southern, so when I said what is a Po’boy? I got laughed at for quiet a few minutes until I was told what a Po’boy was. “Listen here northern, you can have shrimp, oysters, fish and what ever you like, bread it, and put it on a sandwich, that’s a Po’boy.” After that I had to try making what I thought I would like.

FISH PO’BOYS

2 Tbsp. fat free mayo
1 Tbsp. fat free sour cream
1 Tbsp. white wine vinegar
1 tsp. sugar
2 cups broccoli coleslaw mix
1/4 cup cornmeal
2 tsp Cajun seasoning
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 pound Tilapia or any whitefish will do, cut into 2 1/2 inch strips
2 Tbsp. fat free milk
2 tsp. olive oil
4 Kaiser rolls, split
Now you don’t have to use fat free stuff, we just happen to be diets over here!
1. In a small bowl, whisk the mayo, sour cream, vinegar and sugar until smooth. Add coleslaw mix; toss to coat. Set aside.
2. In a large resealable plastic bag. combine the cornmeal, Cajun seasoning, salt and cayenne. Place the milk in a shallow bowl. Dip the fish in milk and place in the bag and shake to coat.
3. In a large skillet, cook fish over medium heat in oil for 4-5 minutes on each side or until fish is flaky. If you use shrimp, oysters or other seafood cook them to the right temperature. Spoon coleslaw onto rolls; top with golden brown fish. ENJOY!!

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