Tilapia Po’Boys

Tilapia brings a little twist to this Louisiana tradition. Crispy homemade seasoned breadcrumbs and your favorite tangy toppings give this sandwich a kick you won’t want to forget.

Ingredients

Homemade Bread Crumb Coating:

  • 1 baguette, roughly cubed
  • Drizzle of olive oil
  • Salt and pepper to taste
  • About 1 ½ tablespoons each of rosemary and thyme, finely chopped
  • Zest of one lemon
  • 1 package Sea Best Tilapia, thawed
  • About 1 cup flour (for coating)
  • About 2-3 eggs, beaten (for coating)
  • Hoagie rolls
  • Toppings (tartar sauce, pickled vegetables)

Directions

  1. To make bread crumbs, toss cubed bread with oil, salt, pepper, rosemary, thyme and lemon zest and bake at 325°F for approximately 15 minutes. (After removing bread from oven, turn up oven temperature to 450°F to preheat for fish.)
  2. Process baked bread in a food processor until fine. 
  3. Place bread crumbs in shallow bowl or pan. 
  4. Fill a second shallow bowl or pan with flour and a third with beaten eggs to use when coating the fish.   
  5. Dredge fish in flour, then dip in egg, then coat evenly with breadcrumbs. 
  6. Place fish on wire rack and bake in 450°F oven for 10-15 minutes. 
  7. Serve on soft hoagies with tartar sauce and pickled vegetables.

Serves: 4

Chef’s Note: To save time, you can use seasoned store-bought breadcrumbs.

 

 


Featured Product

Fun Fish Facts

In 1974 off Cape Cod, the largest lobster on record was caught: "Big George” weighed 37.4 lbs and was 2.1 ft. long.