Description
Serve these New Orleans-inspired famous ‘po-boy’ sandwiches for lunch or dinner and enjoy crispy air-fried white fish topped with chipotle coleslaw served on toasted hoagie rolls.
Ingredients
- cooking spray
- 4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
- ¼ cup all-purpose flour
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 egg
- 1 tablespoon water
- ½ cup panko bread crumbs
- ¼ cup cornmeal
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
- ¼ teaspoon ground dried chipotle pepper
- 3 cups shredded cabbage with carrot (coleslaw mix)
- ¼ cup chopped fresh cilantro
- 4 hoagie rolls, split lengthwise and toasted
- 2 tablespoons crumbled queso fresco
- 4 lime wedges
Instructions
- Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
- Combine flour
- black pepper
- salt
- and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
- Dip each fish fillet until fully coated in the flour mixture
- then in the egg mixture
- and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer
- cooking in batches if necessary.
- Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork
- 6 to 10 minutes.
- Meanwhile
- combine sour cream
- mayonnaise
- lime juice
- salt
- and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
- Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4