Soleful Po’Boy Sliders 
Difficulty: Intermediate  |  Prep Time: 15 Minutes  |  Serves 4

  • Sandwhiches
  • 4 small sole fillets (haddock, tilapia and cod may also be used)
  • ½ cup all-purpose flour
  • ¾ cup Italian bread crumbs
  • 1 egg, whisked
  • 1 tbsp salt
  • 1 tsp paprika
  • 2 tsp pepper
  • 2 tsp Old Bay seasoning
  • 2 cups vegetable oil
  • 4 brioche buns, to serve
  • 4 leaves of Iceburg or Little Gem lettuce, washed and shredded

  • 3 tbsp mayonnaise
  • 1 tbsp olive oil
  • 2 tbsp tomato ketchup
  • 1 tbsp horseradish cream
  • 3 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 2 tsp relish
  • 2 tsp Tabasco sauce
  • 1 tsp lemon juice
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 bunch of green onions or chives, very finely chopped

Add the ½ cup flour to a large mixing bowl. Gently pat the fish fillets dry with a paper towel before lightly toss the fish fillets in the flour and set them aside on a foil-lined tray.

In a separate, smaller bowl, whisk the egg. Gently brush the flour covered fish fillet with the beaten egg. Add the Italian bread crumbs, paprika, Old Bay seasoning, salt, and pepper to the remainder of the flour in the large mixing bowl and mix the ingredients thoroughly.

Once mixed, dip the egg-coated fillets in the breading one at time, making sure to cover the fish fillets thoroughly. Once coated with the second layer of breading, return the fillets to the foil-lined pan and allow them to sit while heating the oil on the stove to 365˚F.

Add the breaded fillets to the oil one a time, making sure the oil temperature remains steady and each fillet has enough room to fry. Fry for 5 minutes on the first side, flip, and fry the fillets on the second side for 5 minutes.

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