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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.


2/3  Cup Mayonnaise
1 1/2  TBSP Yellow Mustard
1 1/2  TBSP Creole Mustard
1 1/2  TBSP Sweet Pickle Relish
1 1/2  TBSP Eggs (Hard Boiled & Chopped)
1 1/2  TBSP Red Onion (Minced)
1 1/2  TBSP Parsley (Chopped)
2  TSP Capers (Drained & Chopped)
2  TSP Sugar
1  TSP Worcestershire Sauce
1  TSP 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


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.