Happy Hump Day! Hope everyone’s week is going well so far. A couple of weeks back I posted a picture on Instagram of a healthier version of a po’boy that I made for dinner. My friend Jenn, hi Jenn :-), text me yesterday and said she NEEDED the recipe so I figured I’d share it with the rest of you lovely folks. It’s super simple yet super yummy. You will notice that the majority of my recipes are simple and that’s because I want to enforce the idea that eating healthy doesn’t have to take time or a lot of money. Mike and I don’t have a lot of money nor do we have a lot of time so quick, healthy, great tasting recipes come to the rescue!
Mike and I try to switch off cooking dinner every few nights and I had asked him what he wanted for dinner and he randomly suggested a po’boy. I was not about to cook a carb and fat packed sandwich for dinner so we came up with a healthier alternative. This was my first attempt at “fried” fish and I have to say, I’m pretty impressed with myself!
What is a po’boy you ask? A po’boy is a traditional sandwich from Louisiana that usually consists of some sort of meat (most commonly fried shrimp), tomato, lettuce, pickle, and for those who like it spicy you can add hot sauce. There are many different versions of a po’boy but the majority of them come on a long submarine style bread.
Healthier po’boy – serves 2
2 Pieces Bibb Lettuce or large lettuce of choice
1 large tomato or two small, sliced
A few slices of onion
2 Sandwich pickles (Trader Joe’s Organic Kosher sandwich pickles are great)
White fish of choice (we used Dover Sole fillets)
1 cup Panko
Seasoning of choice to mix with Panko (Lemon & Garlic seasoning from Flavor God is perfect)
Plain Greek yogurt
Louisiana style hot sauce of choice
1/2 a lemon
Preheat oven to 425. Mix the greek yogurt, 1/4 of the lemon, and Louisiana style hot sauce together to create a creamy hot sauce spread. The amount of hot sauce will depend on your heat preference. Put hot sauce mixture in the fridge to say cold and bring out the flavors. Dip fish fillets in eggs, then flour, then panko crumb mixture making sure it’s well coated. Place on sheet pan and bake for 3 minutes (spray sheet pan with nonstick spray first). Flip fish being extra careful if using a delicate fish like Dover Sole. Cook for another 5 minutes or until Panko starts to brown. Squeeze remaining 1/4 lemon on the fillets. Layer the fish, tomato, onion, and pickle on top of each other in the lettuce leaf. Top with creamy hot sauce spread and enjoy! This honestly took me about 15 minutes to prepare and cook. Super quick and satisfies the crunchy, savory craving that I often get.