In The Kitchen With Ken Spot Po'boys
Instructions
Rinse fish fillets under running water. Prepare three shallow dishes or pans for dredging the fish: Put flour in the first pan; buttermilk and hot sauce in the second; and Panko, Southern Crisp and red and black pepper in the third. Dredge each fillet in the flour, buttermilk mixture and breadcrumb mixture.
Meanwhile, pour about a half-inch of oil in a skillet and heat to 350 degrees. Fry each fillet 3 to 4 minutes per side until golden and crisp. Squeeze a little lemon over the fish.
In a separate skillet slice the onion into rings, and coat with a little extra virgin olive oil and saute in a separate skillet until soft.
Cut French loaves in half and place in oven to let the loaves toast up a bit.
Assemble the Po'Boys: Coat the bottom of the bread with cocktail sauce, and top with lettuce and tomato. Place fried spot on top of tomatoes and cover with cooked onions, salsa and other half of the loaf. Serve hot.
For Tomatillo salsa:
Quarter tomatillos and dice peppers, onions, and garlic. Put vegetables in a skillet with some extra virgin olive oil and cook until slightly blackened. Add to a food processor or blender and mix.
For Cocktail Sauce:
Mix all ingredients together and use as a spread for your Po'Boy.
