Fish Stick Po’boy Sandwich


I’ve always known a Po’boy sandwich to be served on a French baguette with breaded shrimp. Well, I’m allergic to shrimp, lobster and scallops. When I see a picture of a Po’boy or see one on a cooking show, I always wish I could try to make one. Today, I had an idea that I could make a Po’boy with breaded fish sticks. I’m glad I tried it … it was good and Dennis and Kylie both really enjoyed it. I figured it would be a hit with both of them because neither one enjoys fish and when I do make fish, they ask if we have fish sticks they could have instead. I figured this would satisfy my craving to try a Po’boy and would get them to eat fish without much fuss. Dennis said the dill pickle slices really put this sandwich over the top for flavor. I bought the dill pickle slices from Trader Joe’s. They come already sliced for sandwiches, so easy!

You could make fish sticks by hand, but it was a busy weekend and I just wanted to make a simple Sunday supper, so used fish sticks from the freezer section of my local grocer.

I bought a French baguette and cut it into thirds. I made a sauce to spread on my bread using Trader Joe’s tarter sauce with dill and jalapeño and a few dashes of hot sauce.

I cut each section of bread in half and spread both halves with my tarter hot sauce. I then built my sandwich starting with lettuce on the bottom, then slices of tomato. Next I placed my fish sticks and on top of them, pickle slices. Cover your sandwich and enjoy!


  • frozen fish sticks
  • French baguette
  • shredded lettuce
  • sliced dill pickles
  • tomato slices
  • 6 tablespoons tarter sauce
  • 8-10 dashes hot sauce


Preheat oven according to directions for fish sticks. Place fish sticks on a baking sheet and place in oven. Cut baguette in thirds and then each third in half. In a small bowl, mix together tarter sauce and hot sauce. Spread the sauce on each half of each baguette. Build your sandwich starting with lettuce on the bottom, then tomato slices (2-3). Next add cooked fish sticks and lay pickles on top of fish. Top your sandwich with the top bun. Enjoy!

Until next time, Kris



Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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