Alaska Cod Po' Boy Sliders with Homemade RemouladeMonday, December 26, 2016
This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
With holiday entertaining still in full swing, I've got a delicious, crowd-pleasing recipe for you. Everyone loves sliders, but these have a twist. They're modeled on the Po' Boy sandwich using delicious Alaska Cod breaded in a Creole-spiced batter, served on a crusty, rustic slider bun, and piled on a platter with all of the fixins so your guests can dress them how they like. I've also included the recipe for a homemade Remoulade sauce for that authentic Po' Boy flavor.
The Po' Boy sandwich is one of those things that when traveling, you will find all over Southern Louisiana. In restaurants, diners, and roadside food stands, it's a staple sandwich that you can have filled with fish, shrimp, crab cakes, or even chicken. The main thing is that the protein must be battered and fried and served on a crusty roll.
You can also dress it with crunchy lettuce, tomato slices, onion, a squeeze of lemon, hot sauce (yum), or a tangy and spicy Remoulade sauce.
The Remoulade is a regional sauce that provides the perfect accompaniment to seafood. It's made of mayo, dill relish, hot sauce, lemon, green onion, and spices that give fish a tangy, spicy kick. It's completely customizable so if you don't like it too spicy, you can use more or less hot sauce to your taste.
It's not mandatory, but having a Po' Boy without Remoulade is like having a Muffaletta without olive salad or a French Dip without Au Jus. Give it a try, you might just love it!
I'm using wild-caught Alaska Cod in this recipe. It's a popular whitefish variety that stays moist and firm with a large flake and slightly sweet flavor. Cod from Alaska accounts for 99 percent of the cod harvested in the U.S. and is low in fat, carbohydrates and cholesterol, and is an excellent source of lean protein and essential minerals.
Alaska’s pristine waters are home to some of the world’s highest quality seafood. When you eat Alaska seafood, you know you are eating some of the best seafood in the world. Wild-caught crab and whitefish varieties like halibut, sablefish, sole, pollock and cod are a great way to put a delicious and better-for-you dish on your holiday table.
Alaska seafood is sold fresh and frozen year-round at your grocer's seafood counter or in the frozen seafood section. I found this Alaska Cod at the seafood counter. Make sure it is "wild-caught, Pacific" (Seafood from Alaska is wild-caught and never farmed!) and if you're still not sure, ask the fishmonger.
Source: Holly of Southern Mom Loves
For the Remoulade sauce:
- 1/2 cup mayonnaise
- 1 green onion, chopped
- 2 tsp. dill relish
- 1/2 Tbsp. fresh lemon juice (or more to taste)
- 2 tsp. of your favorite hot sauce (I used Louisiana brand)
- 1/4 tsp. Creole seasoning
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
For the Po'Boys:
- 4 large cod fillets, each cut into 3 even pieces
- 2 eggs, beaten
- 1 c. all-purpose flour
- 1/2 c. corn meal
- 1 tsp. Creole seasoning
- 1 tsp. sea salt
- 1 tsp. garlic powder
- 1/2 tsp. pepper
- 1/4 tsp. Cayenne
- Vegetable oil for skillet frying
- 12 rustic slider buns or french-style rolls, toasted
- lettuce, tomato slices, lemon wedges, hot sauce
1. First, make the Remoulade. Whisk together all of the sauce ingredients and refrigerate until needed.
2. Next, start heating your oil in a large skillet. You can use a deep-fryer for this if you have one, but I'm just using a cast-iron skillet with about an inch of vegetable oil in it. I heat it on Medium-High and know it's hot enough when a drop of water flicked into the oil sizzles and pops. You may have a more accurate method. ;)
3. Let's prep the fish into slider-sized bites. My cod filets were rather large, so after thinning them a bit to make them an even thickness (you can fry and snack on those extra bits), I cut each fillet into an even 3 pieces.
3. Prepare your egg dip and flour/cornmeal mix. Simply beat the two eggs in one bowl and in a larger bowl, mix together the flour , corn meal , Creole seasoning, sea salt , garlic powder , pepper, and Cayenne .
4. Dredge the fillets into the flour mixture, then into the egg mixture, then again into the flour mixture.
5. Once all of the fish is battered, gently start lowering the fillets into the hot oil. Cook for about 2-3 minutes on each side (depending on how thick your fish is) until the fish is cooked through and the batter is a deep, golden brown. We were able to fit 6 fillets in our pan at a time to finish all of them in two batches. This will depend on the size of your fillets. Make sure not to overcrowd them.
6. Drain on a paper towel-lined pan and keep warm in a low oven while you prep the slider accompaniments.
8. If your rolls are not split, cut them now and lay the bottom halves on the platter. Add a piece of cod onto each roll, then cover with the tops. Serve to your hungry crowd and watch them disappear!
I really wanted thick and satisfying pieces of fish for my sliders, but if your favorite whitefish isn't as thick, don't worry! Just make these the way you prefer them and they'll be perfect. :)
I hope you love these Po' Boy sliders as much as we did. They're perfect for a casual holiday spread, New Year's dish, Game Day for a crowd, or a Mardi Gras celebration.
Remember to #AskForAlaska for the best quality seafood possible in your recipes!
What are you doing for the holidays? Are you entertaining? Will you be making my sliders? I love to read your comments!