Recipes

We Made a Banh Mi Po’ Boy So You Can Get Your Seafood On

April 12, 2019

With restaurants dedicated to the beloved French-influenced Vietnamese sandwich like Bon Banh Mi, O’Banh Mi and Banh Mi Kitchen, we think it’s safe to say that locals are a fan of the Banh Mi. We decided to throw in another influence into the mix—that of Louisiana’s Po’ Boy. Like the Banh Mi, the Po’ Boy also features French influences as it’s served up on a sliced baguette. Because the coastal state of Louisiana has access to several bodies of water, the Po’ Boy usually holds within it fried seafood.

The most work goes into preparing the separate components that go into it, but invite some friends and you can throw a party to make all that work worth it.

While this version has fried seafood in it, it isn’t pescetarian (or lent-friendly) because of the paté, but you can opt to remove that and we think it still tastes pretty durn good.

Banh Mi Po’ Boy

  • Serves: 4 people
  • Active time: 1 hour
  • Total time: 1 hour
  • Difficulty: Easy

INGREDIENTS

Filling

  • 4 cod fillets, about 200g each
  • ½ cup cornstarch
  • 1 tbsp. baking powder
  • ½ tbsp. salt
  • 1 tsp. cayenne pepper

Sauce

  • ½ cup mayonnaise
  • 2 tbsp. sriracha

Toppings

  • 4 small baguettes, split in half
  • ½ cup pork liver spread
  • ¼ cup cilantro leaves, picked and washed
  • 1 cup pickled cucumbers or other pickled vegetable
  • ¼ cup radish, thinly sliced

INSTRUCTIONS

  1. In a large bowl, whisk the cornstarch, baking powder, and salt until combined.
  2. Add in the fish and toss until evenly coated.
  3. Set aside for 10 minutes.
  4. Heat oil in a large skillet until the temperature comes up to 375F.
  5. Fry the fish, tapping off the excess breading before dropping in the oil.
  6. Fry the fish for 3-5 minutes or until golden brown and cooked through.
  7. Remove the fish from the oil and set on a baking sheet with a rack or paper towels to dry.
  8. After all the fish is fried and resting, turn off the heat.
  9. Season fried fish with cayenne pepper.
  10. Combine sriracha and mayonnaise.
  11. Set aside.
  12. To assemble the sandwiches, spread the bottom of the baguettes with the liver spread.
  13. Spread sriracha mayo on the tops.
  14. Place a piece of fried fish on top of the bottom bun.
  15. Top with cilantro, pickled vegetables, and radish.
  16. Top with the sriracha mayo bun and serve.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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