Clinton St. Baking Company Cookbook by DeDe Lahman & Diana H. Lahman & Michael Harlan Turkell

Author:DeDe Lahman & Diana H. Lahman & Michael Harlan Turkell [Kleinberg, Neil]
Language: eng
Format: epub
Tags: CKB000000
ISBN: 9780316123150
Publisher: Little, Brown and Company
Published: 2010-11-07T16:00:00+00:00

STATION 2

1 large egg

1 TABLESPOON water

PINCH of salt

STATION 3

½ CUP panko breadcrumbs

½ CUP ground cornmeal

PINCH of salt

3 TO 4 TABLESPOONS canola oil

2 ciabatta or white French rolls, roughly the same size as the fish fillets

4 TEASPOONS unsalted butter

2 TO 4 LEAVES romaine or other green-leaf lettuce

4 TABLESPOONS Tartar Sauce, plus more for serving

The Po’ Boy is not only our favorite sandwich at the restaurant, but the favorite of many of our staff, both front and back of house. Part of the appeal is the amazing bread we use, which is an old-school French roll that—when toasted on the griddle with butter—gets quite crispy on the outside while retaining its soft and moist inside. We change up our fish day to day, but some of the most popular are flounder, catfish, and soft-shell crabs.

1 Preheat the oven to 350°F.

2 Season the fish fillets on both sides with salt and pepper. Have a cookie sheet lined with parchment paper or foil ready. Set up your three stations in order in shallow baking dishes or bowls. Use a whisk to combine each set of ingredients. If the cornmeal in Station 3 settles to the bottom, mix it with a whisk before you use it. If the panko has large pieces, break them up with your fingers.

3 Dredge the fish in the flour mixture (Station 1), shake off the excess flour, and then dip the fillets into the egg mixture (Station 2) until coated. Let any excess moisture drip off. Roll the fillets in the panko and cornmeal mixture (Station 3) until well coated. Place both fillets on the cookie sheet.

4 In a 10-inch oven-safe skillet, heat the oil over medium-low heat until the oil is shimmering and coats the pan in a thin layer. Sauté the fillets for 2 to 3 minutes on each side until the crust becomes golden brown. Finish the fillets in the oven. See the Note for cooking times.

5 While the fillets bake, slice the rolls in half and butter each half with 1 teaspoon butter. Toast the bread in the oven until crisp and the butter is melted.

6 Remove the fish from the oven and drain and pat dry with a paper towel. Smear each roll half with 1 teaspoon Tartar Sauce and then place the fish on top of the bottom half of each roll. Use your hand to flatten out the ribs in the lettuce and place 1 to 2 pieces on top of the fish. Place the top half of the roll on top of the lettuce. Slice each sandwich in half on the diagonal. Serve with potato chips, Coleslaw, a pickle, and extra Tartar Sauce on the side.

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