Fried Fluke Po'Boy

2 small loaves Fresh Bread (we like Dave's Market's crusty Italian bread - looks like a Grinder loaf)

2 lbs local Fluke (or use shrimp for a more traditional po'boy)

Salt and Pepper

1 box Zatarain's Fish Fry

4 Eggs, lightly beaten + 1 Tbsp Water and 2 Tbsp Rhed's Original Hot Sauce - there are no substitutes for this! :) 

Vegetable or Canola Oil for frying

Butter, for bottom half of bread

Mayonnaise, for top half of bread

Iceberg Lettuce, shaved

1-2 Tomatoes, thinly sliced

Pepperoncinnis (or use sliced pickles for a more traditional o'boy)

To Fry the Fish:

Heat vegetable oil in a medium sized pot to 375 degrees F.

Tip: You can test oil by adding a pinch of fry mix to the oil and if it starts to bubble the oil is ready.

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Meanwhile, place Zatarain's fish fry into a large bowl or container. 

Place eggs, water and hot sauce into a separate large bowl and whisk together

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Clean fish (removing any excess skin; or shells for shrimp) and slice into 1-1/2 inch wide strips. Season with salt and pepper.

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Dip fish in egg mixture, shaking off excess then dredge in Zatarain's fish fry.  Fry fish in batches until golden brown and crispy.  Drain on paper towels.

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Bread:

Slice bread in half lengthwise and remove some of the inner bread from the top of the roll to create more room for all of the ingredients.Gently toast in the oven at 350 degrees for a couple of minutes or until warmed through.

Spread butter on bottom half and mayonnaise on top half.

Assembly:

Place fried fish on bottom half of loaf.  Top with shaved lettuce, sliced tomato, pepperoncinis and a few dashes of Rhed's hot sauce.  Enjoy!

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