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Slathered with a quick-from-scratch lemon tarragon mayo, these Fish Po’boy Sandwiches are stuffed with tomatoes, lettuce, pickles, and homemade fish cakes made from King Oscar’s Boneless Skinless Sardines. An easy, cost-effective way to enjoy a Southern classic.
This recipe is sponsored by King Oscar | Opinions are my own.
Classic seafood po’ boys usually star shrimp, oysters, catfish, or crawfish—but pantry sardines work surprisingly well here, too. Crisp them up into golden little nuggets, pile them into a roll, and call it a fish po’boy sandwich. The lemon tarragon sauce is technically optional, but honestly, you’re going to want it.
Looking for more ways to turn sardines into dinner? Try my pasta with sardines, seafood stuffed peppers, or these Tex-Mex stuffed zucchini boats.
Table of Contents
Why You’ll Love This Po’Boy Sandwich
- It’s cost-effective—sardines are much cheaper than high-quality seafood
- No deep-frying, just a quick trip in a skillet of hot oil
- The lemon tarragon mayo tastes gourmet, but requires just three ingredients
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Sardines: King Oscar’s skinless, boneless fillets in olive oil are great for this recipe. They’re tender and form into little fish cakes very easily.
- Old Bay Seasoning: To incorporate that Southern low-country boil flavor.
- Egg: Important for binding the cakes so they stay intact in the frying pan.
- Panko breadcrumbs: I like the bigger crunch you get with panko, because it isn’t as finely ground as most Italian breadcrumbs.
- Tarragon: Pairs really well with seafood.
Step-by-Step: How to Make Fish Po’Boy Sandwiches
Step 1: Prepare the Mayo Spread (Optional, but highly recommended)
Transfer 1/2 cup of mayo to a medium-sized bowl. Whisk in the lemon juice and give it a taste. If you’d like more lemon flavor, stir in a bit more juice, then mix in the dried tarragon. Pop it in the fridge.
Step 2: Make the Sardine Mixture
Dump the drained sardines into a large bowl and flake them into small bits with a fork. Add the lemon zest, Dijon mustard, Old Bay seasoning, and pepper. Stir the mixture until it’s well blended. Give it a taste, then season with Old Bay (or salt and pepper) as needed. Finally, add the beaten egg and mix until well combined.
Step 3: Form the Fish Cakes
Grab a heaping tablespoon of the sardine mixture and, with your hands, form bite-sized fish cakes (about 1-inch x 1/2-inch, give or take), then roll them through panko breadcrumbs to coat. Place the breaded morsels on a plate or baking sheet until all are made. You should get about 18 little fish cakes.
Step 4: Fry the Fish Cakes
Heat the olive oil in a skillet over medium-high heat. Once the oil is shimmering, carefully place some fish cakes into the pan. Put down as many as you can fit without overcrowding. Simmer for about 1-2 minutes each side, turning them carefully with tongs, until the breading is golden and crispy. When done, carefully transfer them to a paper towel-lined baking sheet to absorb excess oil.
Step 5: Let the Fish Cakes Set
Wait about 5-10 minutes before stuffing them into sandwiches—they’ll become more sturdy as they sit. In the meantime, you can prepare your rolls and condiments.
Step 6: Serve & Enjoy!
Slather that lemon tarragon mayo over some fresh hoagies, pile on your fixin’s—like pickles, lettuce, and tomatoes—then nestle in those fish cakes.
Recipe Tip
To toast the rolls, slick the cut sides with butter or mayonnaise, then set them cut-side down in a skillet over medium-low heat. Toast for 2–4 minutes, until golden, pressing lightly with a spatula to ensure even browning. (Mayo is the move here—it has a higher smoke point and delivers a reliably crisp, golden finish.)
Substitutions & Variations
- Add Heat: If you like things spicy, add some red pepper flakes to the sardine mixture.
- Breadcrumbs: Italian will work in a pinch, or you could make your own.
- Seasoning: You could substitute Old Bay for Creole seasoning, or use 1/4 teaspoon of sea salt, and add herbs like dill or tarragon.
- Sauce: Remoulade or plain mayonnaise
Storage & Reheating
- Fridge: Leftover fish cakes can be stored in an airtight container in the fridge for 2-4 days.
- Reheat: If you have an air fryer, I recommend popping the fish cakes in there for a minute or two, or until warmed through. This will help them retain their crispness. Otherwise, you can zap them in the microwave in 20-second bursts until warmed through.
- Freeze: Let the fish cakes cool completely. If you have the space, line them over a baking sheet and pop them into the freezer for an hour or so to partially freeze, then transfer them to a freezer-friendly storage bag and freeze for up to 3 months. Partially freezing them on a baking sheet prevents them from sticking/clumping together.
What to Serve With It
Frequently Asked Questions
Traditionally, it’s stuffed with fried seafood—think shrimp, crawfish, fish, oysters, or crab—tucked into a New Orleans–style French roll. That po’ boy bread is key: crisp on the outside, soft and fluffy on the inside, built to hold it all without falling apart.
In New Orleans, the bread matters just as much as the filling when it comes to po’ boys—and Leidenheimer French bread is the gold standard. Made exclusively at Leidenheimer Bakery in New Orleans, it’s a French-style loaf with a sturdy crust and a soft, pillowy interior, perfectly built for soaking up everything inside.
Easy Fish Po’Boy Sandwich Recipe
Ingredients
- 2 cans of King Oscar Skinless Boneless Sardines in Olive Oil, drained
- 1/4 cup olive oil
- Zest of one lemon
- 1 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning, Or 1/4 tsp sea salt
- Cracker pepper, to taste
- 1 large egg, lightly beaten
- 1 cup panko bread crumbs
- 1/2 cup mayonnaise
- 2 tsp freshly squeezed lemon juice, more to taste if needed
- 1.5 TBSP dried tarragon, You could use freshly chopped tarragon, but the flavor may not come through as strongly; add more as needed.
- 4 small French rolls, or 2 large
- 4 TBSP butter (to toast the bread)
Po'boy Sandwich Toppings
- Lettuce, sliced into ribbons
- Tomato slices
- Bread and butter pickles, You can also use dill pickle if you prefer
Instructions
Lemon Tarragon Mayo
- Transfer 1/2 cup of mayo to a medium-sized bowl. Whisk in the lemon juice and give it a taste. If you’d like more lemon flavor, stir in a bit more juice, then mix in the dried tarragon. Pop it in the fridge.
Fish Cakes
- Set a bowl or a dredging tray full of breadcrumbs aside.
- Dump the drained sardines into a large bowl and flake them into small bits with a fork. Add the lemon zest, Dijon mustard, Old Bay seasoning, and pepper. Stir the mixture until it’s well blended. Give it a taste, then season more as needed. Add the beaten egg and mix until well combined.
- Grab a heaping tablespoon of the sardine mixture and, with your hands, form bite-sized fish cakes (about 1-inch x 1/2-inch, give or take), then roll them through panko breadcrumbs to coat. Place the breaded morsels on a plate or baking sheet until all are made. You should get about 18 little fish cakes.
- Heat the olive oil in a skillet over medium-high heat. Once the oil is shimmering, carefully place some fish cakes into the pan. Put down as many as you can fit without overcrowding. Simmer for about 1-2 minutes each side, turning them carefully with tongs, until the breading is golden and crispy. When done, carefully transfer them to a paper towel-lined baking sheet to absorb excess oil.
- Wait about 5-10 minutes before stuffing them into sandwiches—they’ll become more sturdy as they sit. In the meantime, you can prepare your rolls (see notes for toasting tips) and condiments.
- Slather that lemon tarragon mayo over some fresh hoagies, pile on your fixin’s—like pickles, lettuce, and tomatoes—then nestle in those fish cakes.
Notes
Nutrition
More Tasty Sardine Recipes
Fish and Seafood
Lemon Pepper Pasta with Sardines
Fish and Seafood
Spicy Sardine Melt
Appetizers
