For optimum crispiness, Kenneth cooks his French fries twice prior to tossing them in Cajun spices to serve with his Fried Fish Po' Boy!
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Fried Fish Po' Kids with Cajun French Fries
DISH THANKS TO KENNETH TEMPLE
Level: Intermediate
Total: 35 min
Active: 25 min
Yield: 4 servings

Ingredients

Fried Fish Po' Boys:

4 cups canola oil
Two 8- to 10-ounce skin-on firm white fish fillets, such as redfish, trout or catfish, pin bones eliminated (or four 4- to 6-ounce skinless fillets).
1/4 cup plus 1 teaspoon Creole spices.
2 big eggs.
1 1/2 cups milk.
2 cups unbleached all-purpose flour.
Two 5-ounce baguettes, cut in half lengthwise.
1 cup mayo.
2 cups shredded iceberg lettuce (3 to 4 leaves).
1/2 cup dill pickle chips.
2 medium beefsteak tomatoes, sliced 1/4 inch thick.
Hot sauce, for serving.

Cajun French Fries:.

2 russet potatoes.
2 tablespoons Creole flavoring.

Creole Mayo:.

1/4 cup mayo.
1 teaspoon Creole seasoning.
1 teaspoon hot sauce.

Directions.

Pre-heat the oven to 200 degrees F. Heat the oil in a large, deep heavy-bottomed frying pan or Dutch oven over medium heat till a deep-fry thermometer signs up 350 degrees F. Line 2 baking sheets with paper towels.

For the fried fish po' young boys: If utilizing skin-on fish fillets, eliminate the skin, then cut into 4 equivalent pieces. Season each side of the 4 fillets with 1 teaspoon Creole flavoring. Whisk together the eggs, milk and 2 teaspoons of the Creole flavoring in a big shallow bowl, baking meal or cake pan. Whisk together the flour and the remaining 1 tablespoon of the Creole flavoring in a 2nd big shallow bowl, baking meal or cake pan.

Dip 2 fillets in the egg mix and carefully shake off any excess. Dip the fillets in the flour mix and shake off any excess. Fry the fillets, turning midway through, up until golden brown, 3 to 4 minutes depending on the thickness of your fish. Transfer the fish to the second ready baking sheet and keep warm in the oven till prepared to serve. Bring the oil back to 350 degrees F, then repeat with the staying 2 fillets.

For the Cajun French french fries: Cut the potatoes into 1 1/2- inch sticks and transfer to a big bowl of cold water. Stir until the water is cloudy. Drain the potatoes, transfer to among the ready baking sheets, top with paper towels, press down to blot and let sit up until the potatoes are dry, 1 to 2 minutes.

Working in batches, gently add some potatoes to the hot oil, thoroughly shaking the skillet if needed to make sure the potatoes are totally covered with the oil. Fry up until pale golden, about 2 minutes. Transfer the fries with a spider to the exact same flat pan. Bring the oil back to 350 degrees F between batches.

Increase the temperature level of the oil to 400 degrees F. Working in batches, add the fries and cook till golden brown, about 3 minutes. Transfer to the exact same flat pan, spray the Creole spices over top and toss with tongs.

To put together the po' boys: Evenly spread out 1/4 cup mayo on each baguette half. Place 1 cup lettuce, 1/4 cup pickles, half of the tomatoes, 2 fried fish fillets and hot sauce on the bottom half. Add some fries if desired, then include the top half. Repeat with the staying baguette, lettuce, pickles, tomatoes, fried fish fillets and hot sauce.

For the Creole mayo: Stir together the mayonnaise, Creole seasoning and hot sauce in a small bowl. Serve with the po' young boys and Cajun French fries.

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Kenneth Temple's Fried Fish Po' Boys|An Introduction to Cajun and Creole Cooking|Food Network.