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Tilapia Po'Boy Recipe

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This recipe for Tilapia Po'Boy, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Stringfellow


2 large tilapia fillets (6-7 oz each)
2 tsp Cajun spice blend
1/2 tsp salt
1 large egg
2 Tbsp water
1/2 cup cornmeal
2 Tbsp olive oil, divided
5 Tbsp mayo
3 Tbsp finely chopped dill pickle
4 hoagie buns (2-3 oz each)
sliced tomatoes, optional
slice onion, optional
sliced romaine, optional

Sprinkle fish with Cajun spice and salt, then cut each fillet in half lengthwise. Whisk egg white and water in a shallow dish. Place cornmeal in another shallow dish. Dip fish in the egg mixture, then in the cornmeal.
Heat 1 Tbsp oil in large nonstick skillet over medium high heat. Add fish (it will be a tight fit) and cook until golden brown on the bottom, 3-5 minutes. Turn over, swirl in remaining 1 Tbsp oil and cook until fish is golden brown on the other side and opaque in the middle, 3-5 minutes more.
Combine mayo and pickle in small bowl. To assemble the sandwiches, spread generous tablespoon of the mixture on each bun. Top with a piece of fish, tomato, onion and lettuce.

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