New Orleans Po’Boy Sandwich

Name: New Orleans Po’Boy Sandwich
Prep time: 2 min
Yield: 4
Ingredients: Cajun Remoulade; 2/3 Cup Mayonnaise; 1 1/2 Tablespoon Yellow Mustard; 1 1/2 Tablespoon Creole Mustard; 1 1/2 Tablespoon Sweet Pickle Relish; 1 1/2 Tablespoon Eggs (Hard Boiled & Chopped); 1 1/2 Tablespoon Red Onion (Minced); 1 1/2 Tablespoon Fresh Parsley, chopped; 2 teaspoon Capers, drained & chopped; 2 teaspoon Sugar; 1 teaspoon Worcestershire Sauce; 1 teaspoon Creole Seasoning; ***; 1 lb Trident Seafoods® Beer Battered Cod 2.5 lb; 4 Each Hoagie or Submarine Rolls (split, toasted, and buttered); 2 Medium Tomatoes (sliced); 16 Each Dill Pickle Slices; 8 Pieces Lettuce Leaves

Prep Time 2 minutes

Yield 4 servings

Get a taste of The Big Easy with this Nola classic. Creole mustard, sweet pickle relish, Worcestershire, and more come together to create a classic remoulade that gets slathered on hoagie rolls and topped with battered cod pieces.

Nutrition Facts*
Rounded values:
Per Serving: 880 calories; 47g fat; 90g carbohydrates; 30g protein; 75mg cholesterol; 1940mg sodium
*This information is calculated. Data is based on laboratory analysis, information from ingredient suppliers and USDA Standard Reference values. This information is believed to be accurate, but no warranty is implied.’

Ingredients

Cajun Remoulade
2/3 Cup Mayonnaise
1 1/2 Tablespoon Yellow Mustard
1 1/2 Tablespoon Creole Mustard
1 1/2 Tablespoon Sweet Pickle Relish
1 1/2 Tablespoon Eggs (Hard Boiled & Chopped)
1 1/2 Tablespoon Red Onion (Minced)
1 1/2 Tablespoon Fresh Parsley, chopped
2 teaspoon Capers, drained & chopped
2 teaspoon Sugar
1 teaspoon Worcestershire Sauce
1 teaspoon Creole Seasoning
***
1 lb Trident Seafoods® Beer Battered Cod 2.5 lb
4 Each Hoagie or Submarine Rolls (split, toasted, and buttered)
2 Medium Tomatoes (sliced)
16 Each Dill Pickle Slices
8 Pieces Lettuce Leaves

Featured Product

Trident Seafoods® Beer Battered Cod 2.5 lb

Directions

CAJUN REMOULADE
In a large bowl, mix all the ingredients. Set aside.

Prepare fish according to package directions.

Spread the remoulade on cut sides of the rolls, top with tomatoes, pickles, lettuce and fish. Cover with top roll and serve.

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