Fried Fluke Po'boys

Recipe courtesy of Anne Burrell

Show: Worst Cooks in America

Episode: Scared Straight Into the Kitchen

Fried Fluke Po'boys

Name: Fried Fluke Po'boys
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: Peanut or vegetable oil, for deep-frying; 2 cups all-purpose flour; 2 teaspoons seafood seasoning, such as Old Bay; 1 teaspoon baking soda; Kosher salt; 1 1/2 bottles beer, cold; Four 8-ounce fluke fillets, skinned; 4 standard po'boy rolls; Tartar Sauce, for spreading, recipe follows; Lettuce, shredded, for serving; Pickles, thinly sliced on the bias, for serving; Thinly sliced plum tomatoes, for serving; Very thinly sliced red onions, for serving; 1 cup mayonnaise; 1 shallot, finely diced; 3/4 cup finely chopped cornichons; 2 tablespoons whole-grain mustard; 1/2 teaspoon celery salt; Pinch cayenne pepper; 1 tablespoon malt vinegar; Kosher salt

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Level: Intermediate

Total: 45 min
Active: 45 min

Yield: 4 servings

Level: Intermediate

Total: 45 min
Active: 45 min

Yield: 4 servings

Ingredients

Peanut or vegetable oil, for deep-frying

2 cups all-purpose flour

2 teaspoons seafood seasoning, such as Old Bay

1 teaspoon baking soda

Kosher salt

1 1/2 bottles beer, cold

Four 8-ounce fluke fillets, skinned

4 standard po'boy rolls

Tartar Sauce, for spreading, recipe follows

Lettuce, shredded, for serving

Pickles, thinly sliced on the bias, for serving

Thinly sliced plum tomatoes, for serving

Very thinly sliced red onions, for serving

Tartar Sauce:

1 cup mayonnaise

1 shallot, finely diced

3/4 cup finely chopped cornichons

2 tablespoons whole-grain mustard

1/2 teaspoon celery salt

Pinch cayenne pepper

1 tablespoon malt vinegar

Kosher salt

Directions

Heat the oil in a large, deep pot over medium heat until it reaches 375 degrees F on a candy thermometer. Preheat the oven to 300 degrees F.
In a medium bowl, combine the flour, seafood seasoning, baking soda and a pinch of salt. Make a well in the center of the flour mixture and gently stir in the beer. Mix with a fork until just combined. Dip the fish fillets in the batter, coating the fish generously.
Fry the fish: Start by dipping about one-third to one-half of a fillet into the oil and wait for the batter to start puffing before sliding the rest of the fillet in. Fry the battered fillets until golden brown and crispy, turning once, about 5 minutes. Drain on paper towels, blotting excess oil. Arrange the fish on a baking sheet lined with a cooling rack, and hold in the oven until serving.
Slice the po'boy rolls lengthwise almost three-quarters of the way through and scoop out some of the insides. Schmear the rolls with tartar sauce. Add the fried fish and top with some lettuce, pickles, tomatoes and red onion. Slice the sandwich in half on the bias before serving.

Tartar Sauce:

Combine the mayonnaise, shallots, cornichons, mustard, celery salt, cayenne and malt vinegar in a bowl. Season with salt, if needed. Cover and refrigerate until ready to use.

My Private Notes

Show: Worst Cooks in America

Episode: Scared Straight Into the Kitchen

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Tartar Sauce:

Tartar Sauce:

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