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Bass Po Boy with Creamy Coleslaw


French baguette at least 24" long (or 4 sandwich size baguettes)
4 bass fillets (or any whitefish)
1/4 cup flour
1 TBSP corn starch
1 TBSP chili powder
3 TBSP olive oil
sliced pickles
1 package coleslaw mix
1/2 cup mayonaise (or less to taste)
2 TBSP mustard
1 TBSP rice vinegar
1/2 TBSP Old Bay seasoning (or something similar like Lawry's)


1. Make sure fillets are free of bones, bloodlines, skin/silverskin, and any discolorations.
2. Mix flour, cornstarch, and chili powder together.
3. Dredge fillets in flour and set aside. Let sit for 15-20 minutes.
4. To make coleslaw: mix mayo, vinegar, mustard, and Old Bay together. Fold into cabbage mix.
5. Heat olive oil in a large pan over medium heat.
6. Pan fry fish for 3-4 min, flip, fry 3-4 min more. Fish should be white all the way through and flake apart when pressed.
7. While fish is cooking, slice the baguette into 4 pieces and slice open. Toast baguette if wanted.
8. Place one fish fillet on each baguette and layer pickles and coleslaw on top of fish to taste.
9. Serve with chips or fries.