For maximum crispiness, Kenneth cooks his French fries twice before tossing them in Cajun seasoning to serve with his Fried Fish Po' Boy!
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.

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Fried Fish Po’ Boys with Cajun French Fries
RECIPE COURTESY OF KENNETH TEMPLE
Level: Intermediate
Total: 35 min
Active: 25 min
Yield: 4 servings

Ingredients

Fried Fish Po’ Boys:

4 cups canola oil
Two 8 to 10ounce skinon firm white fish fillets, such as redfish, trout or catfish, pin bones removed (or four 4 to 6ounce skinless fillets)
1/4 cup plus 1 teaspoon Creole seasoning
2 large eggs
1 1/2 cups milk
2 cups unbleached allpurpose flour
Two 5ounce baguettes, halved lengthwise
1 cup mayonnaise
2 cups shredded iceberg lettuce (3 to 4 leaves)
1/2 cup dill pickle chips
2 medium beefsteak tomatoes, sliced 1/4 inch thick
Hot sauce, for serving

Cajun French Fries:

2 russet potatoes
2 tablespoons Creole seasoning

Creole Mayo:

1/4 cup mayonnaise
1 teaspoon Creole seasoning
1 teaspoon hot sauce

Directions

Preheat the oven to 200 degrees F. Heat the oil in a large, deep heavybottomed skillet or Dutch oven over medium heat until a deepfry thermometer registers 350 degrees F. Line 2 baking sheets with paper towels.

For the fried fish po’ boys: If using skinon fish fillets, remove the skin, then cut into 4 equal pieces. Season each side of the 4 fillets with 1 teaspoon Creole seasoning. Whisk together the eggs, milk and 2 teaspoons of the Creole seasoning in a large shallow bowl, baking dish or cake pan. Whisk together the flour and the remaining 1 tablespoon of the Creole seasoning in a second large shallow bowl, baking dish or cake pan.

Dip 2 fillets in the egg mixture and carefully shake off any excess. Dip the fillets in the flour mixture and shake off any excess. Fry the fillets, flipping halfway through, until golden brown, 3 to 4 minutes depending on the thickness of your fish. Transfer the fish to the second prepared baking sheet and keep warm in the oven until ready to serve. Bring the oil back to 350 degrees F, then repeat with the remaining 2 fillets.

For the Cajun French fries: Cut the potatoes into 1 1/2inch sticks and transfer to a large bowl of cold water. Stir until the water is cloudy. Drain the potatoes, transfer to one of the prepared baking sheets, top with paper towels, press down to blot and let sit until the potatoes are dry, 1 to 2 minutes.

Working in batches, gently add some potatoes to the hot oil, carefully shaking the skillet if needed to make sure the potatoes are completely covered with the oil. Fry until pale golden, about 2 minutes. Transfer the fries with a spider to the same baking sheet. Bring the oil back to 350 degrees F between batches.

Increase the temperature of the oil to 400 degrees F. Working in batches, add the fries and cook until golden brown, about 3 minutes. Transfer to the same baking sheet, sprinkle the Creole seasoning over top and toss with tongs.

To assemble the po’ boys: Evenly spread 1/4 cup mayonnaise on each baguette half. Place 1 cup lettuce, 1/4 cup pickles, half of the tomatoes, 2 fried fish fillets and hot sauce on the bottom half. Add some fries if desired, then add the top half. Repeat with the remaining baguette, lettuce, pickles, tomatoes, fried fish fillets and hot sauce.

For the Creole mayo: Stir together the mayonnaise, Creole seasoning and hot sauce in a small bowl. Serve with the po’ boys and Cajun French fries.

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Kenneth Temple's Fried Fish Po' Boys | An Introduction to Cajun and Creole Cooking | Food Network
   • Kenneth Temple's Fried Fish Po' Boys ...