To toast rolls in a skillet, spread the cut sides with butter or mayonnaise, then place them cut-side down in a pan over medium-low heat. Toast for 2–4 minutes, until deeply golden, pressing lightly with a spatula to brown evenly. Mayo is especially good here—it has a higher smoke point and gives you more consistent, golden results.
Nutrition calculated does not include the rolls.
Easy Fish Po'Boy Sandwich Recipe
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.
Servings: 4 servings
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
Serving: 1sandwich | Calories: 363kcal | Carbohydrates: 12g | Protein: 12g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Fiber: 1g | Sugar: 1g
