DISH NAME : FRIED FISH PO`BOY

Preparation Time : 20 minutes

Cooking Time : 15 minutes

Description

This sandwich when eaten starts with the perfect crunch then becomes moist and buttery on the inside.
Po`boy is served hot. There are countless stories about the origin of Po`boy. One version is that-it is a poor boys sandwich. A full Po`boy is a foot long.
Tartare sauce is Mayonnaise with Gherkins, capers and shallots, usually served with fish dishes.
Iceberg lettuce is the most commonest lettuce with a crunchiness.

Note

1) A baguette is a long thin loaf of French bread. It is distinguishable by its length and crisp crust. If you cant find baguette, use a bread roll.
2) Beer can be substituted with soda.

Method

1) Cut fish into 4 fillets.
2) Place flour, salt & chilli powder in a bowl and mix well.
3) Add beer and stir until just incorporated. Mix no more than is necessary.
4) Season with salt, black pepper and lime juice.
5) Heat oil in a pan . When oil is hot, ( you can test oil it by dropping a bread crouton in. If it sizzles on hitting the oil, it`s ready), dip fish pieces in batter and let drain by holding it up briefly before placing into pan. Lay fish into the hot oil slowly to make sure the oil hits all the surface area. Cook for about 2-3 minutes on one side and flip over for another 2 minutes. Lift out with tongs when ready and lay on paper towels to absorb oil.
6) Open the baguette and place inside down in a large pan coated with butter, melted, on medium heat, for about a minute. This will pan grill the inside of the bread making it buttery and toasty.
To assemble:
1) Spread Tartar sauce on both sides of the bread, lay two pieces of fish and add little finely sliced Iceberg lettuce.

Serving Suggestions

Serve hot.