Serves 2
20 min
Cajun Tilapia Po'Boy for Two
Recipe GLPR88e4e6e4e5c3cf
A crispy, spiced tilapia fillet sandwich featuring a seasoned cornmeal crust, tangy dill pickle aioli, and fresh vegetables on toasted whole-wheat hoagie buns. Ready in 20 minutes, this light seafood sandwich brings New Orleans flair to a simple weeknight dinner.
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Ingredients
1 fillet (6-7 oz) large tilapia fillet
1 teaspoon Cajun spice blend (without added salt)
¼ teaspoon salt
1 egg white
2 tablespoons water
¼ cup fine cornmeal
1 tablespoon canola oil
2½ tablespoons low-fat mayonnaise
1½ tablespoons finely chopped dill pickle
2 bun (2-3 oz each) small whole-wheat hoagie buns, toasted
1 ripe plum tomato, sliced
¼ cup thinly sliced red onion
1 cup thinly sliced romaine or iceberg lettuce
Directions
In a small bowl, whisk together the egg white and water until well combined. In a shallow dish, mix the fine cornmeal with the Cajun spice blend and salt.
Pat the tilapia fillet dry with paper towels. Dip the fillet into the egg white mixture, coating all sides, then dredge thoroughly in the seasoned cornmeal mixture, pressing gently so the coating adheres.
Heat the canola oil in a large skillet over medium-high heat. Once shimmering, carefully place the coated tilapia fillet in the pan and cook for 4-5 minutes on each side, until the coating is golden brown and the fish flakes easily with a fork and reaches an internal temperature of 160°F.
While the fish cooks, combine the low-fat mayonnaise and finely chopped dill pickle in a small bowl to make a quick aioli. Toast the whole-wheat hoagie buns until lightly browned and crispy.
Spread the dill pickle aioli evenly on the bottom half of each toasted bun. Layer the cooked tilapia fillet, dividing it between the two buns if needed, then top with sliced tomato, red onion, and lettuce.
Close the buns and cut each sandwich in half if desired. Serve immediately while the fish is warm and the buns are still crispy.
