If you would have told me 2 years ago that I would begin to crave fish sticks, I would have told you, “you're crazay!” This was about the same time that I realized my true love for “queso” and consequently, how I would dress in disguise to embarrassedly purchase Velveeta at the grocery store. I’ll tell you more about that later…
Open-faced Po' Boy Sandwiches
Fish Sticks (I prefer beer battered)
½ C. Thousand Island Dressing
1 T. Horseradish
Something green, to garnish
Preheat the oven to 425.
Scatter the fish sticks on a baking sheet. Cook in the oven until they are sizzling and golden brown, flipping once (about 24 minutes total).
In a medium bowl, toss together the tomato and cucumber. Sprinkle with a dash of salt and pepper. Place in the refrigerator to chill. To make the remoulade sauce, whisk together the Thousand Island Dressing and horseradish in a small bowl. Taste and season with salt and pepper or more horseradish, if needed.
In the last 5 minutes of baking the fish, slice the Hawaiian buns in half to form a top and a bottom and set them on the baking sheet with the fish. All you want is to warm them up and maybe add a slightly crunchy edge.
I like my sandwiches to be open-faced, but feel free to top them off with another bun if you desire. To assemble, place the buns on the plate. Top with the tomato and cucumber relish. Place a fish stick or two on top and drizzle with the remoulade. Sprinkle the sandwiches with something green for looks.