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
sliced dill pickles
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