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New Orleans Po’Boy Sandwich

Get a taste of The Big Easy with this Nola classic. Creole mustard, sweet pickle relish, Worcestershire, and more come together to create a classic remoulade that gets slathered on hoagie rolls and topped with battered cod pieces.

Ingredients

   Cajun Remoulade
2/3  Cup Mayonnaise
1 1/2  Tablespoon Yellow Mustard
1 1/2  Tablespoon Creole Mustard
1 1/2  Tablespoon Sweet Pickle Relish
1 1/2  Tablespoon Eggs (Hard Boiled & Chopped)
1 1/2  Tablespoon Red Onion (Minced)
1 1/2  Tablespoon Parsley (Chopped)
2  Teaspoon Capers (Drained & Chopped)
2  Teaspoon Sugar
1  Teaspoon Worcestershire Sauce
1  Teaspoon Creole Seasoning
   *
1  LB Trident Seafoods® Beer Battered Cod 2.5 lb
4  Each Hoagie or Submarine Rolls (split, toasted, and buttered)
2  Medium Tomatoes (Sliced)
16  Each Dill Pickle Slices
8  Pieces Lettuce Leaves

Directions

CAJUN REMOULADE
In a large bowl, mix all the ingredients. Set aside.

Prepare fish according to package directions.

Spread the remoulade on cut sides of the rolls, top with tomatoes, pickles, lettuce and fish. Cover with top roll and serve.