Not So Po' Boy Sandwiches

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… 

Back to fish sticks.  So, I’m pretty sure we all ate these as kids.  Probably with tartar sauce and limp French fries and the faux title of “Fish n’ Chips.”  Well, I’m going to change your mind about them with these Po’ Boy Sandwiches.  I tried a version of these sandwiches awhile back and fell in love.  The crunch is flawless against the pillowy texture of the bread, and the veggies drizzled with the tangy remoulade provide just the right amount of spicy contrast.  Feel free to “elevate” these sammiches with freshly caught, boned, battered and deep-fried fish when you find the time.  For me, I look forward to the wicked, nostalgic sticks. 

Open-faced Po' Boy Sandwiches

Fish Sticks (I prefer beer battered)

Tomato, diced

Cucumber, diced

½ C. Thousand Island Dressing

1 T. Horseradish

Sriracha (optional)

Hawaiian Buns

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.