For supper yesterday, I don’t know why, but I got an uncontrollable urge for a Po Boy sandwich — most specifically, one made with tilapia, which is what I had in the freezer.
As Wikiepedia tells us:
A po’ boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat, usually roast, or seafood, usually fried, served on baguette-like New Orleans French bread, known for its crisp crust yet fluffy center.
There are countless stories as to the origin of the term po’ boy. One theory claims that “po’ boy” was coined in a New Orleans restaurant owned by Benny and Clovis Martin (originally from Raceland, LA), a former streetcar conductor. In 1929, during a four-month strike against the streetcar company, Martin served his former colleagues free sandwiches. Martin’s restaurant workers jokingly referred to the strikers as “poor boys”, and soon the sandwiches themselves took on the name. In Louisiana dialect, this is naturally shortened to “po’ boy.”
One restaurant in Bay St. Louis, Mississippi, Trapani’s, insists that the name “po’ boy” came from a sandwich shop in New Orleans. If one was new to a bar and bought a nickel beer, then he got a free sandwich thrown in. This was sometimes called a “poor boy’s lunch,” which came to mean just the sandwich itself.
I’ve had Po Boys in restaurants, but had never thought to try making them at home. And I always opt for the lighter grilled seafood instead of the fried for my Po Boys.
Inspired by the recipe for Blackened Tilapia Po’ Boy at the Kraft website, I decided to give it a go, and boy, am I glad: it was fast, it was easy, and it was YUMMY!
To make it mine, I made my own unFrench French bread and also made some of my yummy homemade tartar sauce to use instead of just plain or seasoned light mayo or salad dressing. Yes, yes, I could have asked hubby to pick up some French bread or a baguette when he was in town, but I felt like making some.
When it came time to make the sandwich for supper, it was really quick and easy, and it’s easy to make as much or as little as you want, so it’s perfect for singles and couples, as well.
You won’t be feeling po at all when you fix this for your lunch or supper — I guar-an-tee! 😉 (Go on, take 91 seconds out of your life to listen to this beautiful acoustic rendition of “Poor Boy” — you know you want to!)
Easy Fish Po Boy (Number of servings depend upon number of fish fillets and bread)
- Desired number of fish fillets (I used tilapia, but you could use another fish fillet with similar texture if you prefer)
- French bread, baguette, or sandwich roll cut the same length as the fish fillet
- Creole seasoning to taste (I use Tony Chacere’s
- Lettuce to taste
- Sliced tomato to taste
- Tartar sauce or light mayonnaise or light salad dressing (season to taste with creole seasoning, if desired)
- Season fillet(s) to taste with creole seasoning.
- Lightly oil a non-stick skillet and heat over medium to medium-high heat.
- Cook seasoned fish fillet, turning once, until done and flakes easily with a fork (about 3 to 5 minutes on each side).
- Spread bread with desired amount of dressing (tartar sauce or other dressing). Place fish on sandwich. Add sliced tomato and lettuce and ENJOY!