¾ cup ketchup
1 T. (or more) refrigerated horseradish
Juice of ½ of a large lemon
2 tsp. Worcestershire sauce
4 drops Tabasco sauce
1 lb. crappie fish fillets
Zatarain’s Seasoned FISH-FRI Crispy Southern Style Mix
Vegetable oil for frying
Butter, softened
4 servings of 6″ Po-Boy bread (Cuban bread or
torpedo rolls can be substituted)
In a small bowl, mix the first 5 ingredients together to make a cocktail sauce.
Wash the fish fillets and pat dry with paper towel.
Split each piece of 6″ Po-Boy bread into 2 horizontal halves.
Butter all the bread halves and place butter-side up on a baking pan.
Using a large Ziploc bag, combine FISH-FRI mix and fish fillets; seal the bag tightly, and shake to coat the fillets.
Fry the fish fillets in vegetable oil and drain on paper towel. Keep the fish warm.
Place an oven rack in the top position in the oven. Turn the oven on broil at 500 degrees. While watching the bread under the broiler very carefully to prevent burning, top-broil the buttered bread until lightly browned around the top edges.
Spread cocktail sauce on the bottom half of the bread. Place the warm fish fillets on the bottom half of the bread and drizzle more cocktail sauce over the fried fish.
Add lettuce and tomato slices to “dress” the Po-boy, if desired.
Cut the Po-boy into halves. Serve additional cocktail sauce on the side.
Serves: 4.
