Air Fried Crispy Fish Po Boys With Chipotle Slaw Recipes

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AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW



Air-Fried Crispy Fish Po' Boys with Chipotle Slaw image

Serve these New Orleans-inspired famous 'po-boy' sandwiches for lunch or dinner and enjoy crispy air-fried white fish topped with chipotle coleslaw served on toasted hoagie rolls.

Provided by Allrecipes

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 20

cooking spray
4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
¼ cup all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
1 egg
1 tablespoon water
½ cup panko bread crumbs
¼ cup cornmeal
⅓ cup sour cream
¼ cup mayonnaise
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon ground dried chipotle pepper
3 cups shredded cabbage with carrot (coleslaw mix)
¼ cup chopped fresh cilantro
4 hoagie rolls, split lengthwise and toasted
2 tablespoons crumbled queso fresco
4 lime wedges

Steps:

  • Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
  • Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
  • Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
  • Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
  • Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
  • Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

Nutrition Facts : Calories 898.7 calories, Carbohydrate 106.1 g, Cholesterol 145.2 mg, Fat 34 g, Fiber 7 g, Protein 45.3 g, SaturatedFat 8.1 g, Sodium 1312.4 mg, Sugar 6.6 g

AIR-FRYER SHRIMP PO'BOYS



Air-Fryer Shrimp Po'Boys image

My husband loves crispy coconut shrimp and po'boys, so I combined them with a spicy remoulade and voila! This air-fryer shrimp is a big hit with family and friends and is frequently requested. For catfish po'boys, substitute cornmeal for the coconut and add a few minutes to the cooking time. -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 22

1/2 cup mayonnaise
1 tablespoon Creole mustard
1 tablespoon chopped cornichons or dill pickles
1 tablespoon minced shallot
1-1/2 teaspoons lemon juice
1/8 teaspoon cayenne pepper
COCONUT SHRIMP:
1 cup all-purpose flour
1 teaspoon herbes de Provence
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 large egg
1/2 cup 2% milk
1 teaspoon hot pepper sauce
2 cups sweetened shredded coconut
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
Cooking spray
4 hoagie buns, split
2 cups shredded lettuce
1 medium tomato, thinly sliced

Steps:

  • For remoulade, in a small bowl, combine the first 6 ingredients. Refrigerate, covered, until serving., Preheat air fryer to 375°. In a shallow bowl, mix flour, herbes de Provence, sea salt, garlic powder, pepper and cayenne. In a separate shallow bowl, whisk egg, milk and hot pepper sauce. Place coconut in a third shallow bowl. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in coconut, patting to help adhere., In batches, arrange shrimp in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until coconut is lightly browned and shrimp turn pink, 3-4 minutes on each side., Spread cut side of buns with remoulade. Top with shrimp, lettuce and tomato.

Nutrition Facts : Calories 716 calories, Fat 40g fat (16g saturated fat), Cholesterol 173mg cholesterol, Sodium 944mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 4g fiber), Protein 31g protein.

PAN FRIED OYSTER PO' BOYS WITH GARLIC-ONION SLAW



Pan Fried Oyster Po' Boys With Garlic-Onion Slaw image

Make and share this Pan Fried Oyster Po' Boys With Garlic-Onion Slaw recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

2 dozen fresh oysters, shucked
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
1/3 cup plain breadcrumbs
1/2 teaspoon salt
1/2 teaspoon cayenne (or more to taste)
1/2 teaspoon paprika
1 egg, lightly beaten
1/4 cup buttermilk
oil (for frying)
4 -5 cups cabbage, finely shredded
1 cup sweet onion, very thinly sliced (like Vidalia onion)
kosher salt and pepper
6 tablespoons buttermilk
2 tablespoons mayonnaise
1 garlic clove, finely chopped
1 pinch sugar
1/4 teaspoon frank's hot sauce
2 medium ripe tomatoes, thickly sliced
4 French baguettes, split and lightly toasted (6 inch long)

Steps:

  • Combine the cornmeal, flour, breadcrumbs, salt, cayenne and paprika in a pie plate. In another pie plate, whisk together the egg and buttermilk. Add the oysters to the egg-buttermilk mixture and turn gently with a large spoon to coat. Remove the oysters, one by one from the egg mixture with a pair of tongs and place in the crumbs. Turn several times to coat evenly with the crumb mixture, then transfer to a plate and let stand for 10 minutes.
  • While the oysters "rest," make the garlic-onion slaw. Place the cabbage and sliced onion in a large bowl and season with salt and pepper. In a separate bowl, whisk together the buttermilk, mayonnaise, garlic, sugar and hot sauce. Add to the cabbage-onion mixture and toss to combine. Taste and adjust the seasoning as needed. Set aside until ready to assemble the sandwiches.
  • Heat 1/4-inch of oil in a large skillet to 350°F (medium-high). Best if using enough oil in the pan to be equal to about 1/2 the thickness of the oysters. Test the temperature of the oil by adding a pinch of the dry crumb mixture - if it sizzles immediately, the oil is ready. Add 1/2 the oysters and fry until golden brown and crispy, turning once, about 2-1/2 minutes per side. Transfer to a paper towel-lined plate and blot very gently. Repeat with the remaining oysters.

Nutrition Facts : Calories 647, Fat 13.3, SaturatedFat 3, Cholesterol 199.9, Sodium 1141.7, Carbohydrate 87.6, Fiber 6.3, Sugar 10.2, Protein 43.9

AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW



Air-Fried Crispy Fish Po' Boys with Chipotle Slaw image

Serve these New Orleans-inspired famous 'po-boy' sandwiches for lunch or dinner and enjoy crispy air-fried white fish topped with chipotle coleslaw served on toasted hoagie rolls.

Provided by Allrecipes

Categories     Fish Recipes

Time 30m

Yield 4

Number Of Ingredients 20

cooking spray
4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
¼ cup all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
1 egg
1 tablespoon water
½ cup panko bread crumbs
¼ cup cornmeal
⅓ cup sour cream
¼ cup mayonnaise
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon ground dried chipotle pepper
3 cups shredded cabbage with carrot (coleslaw mix)
¼ cup chopped fresh cilantro
4 hoagie rolls, split lengthwise and toasted
2 tablespoons crumbled queso fresco
4 lime wedges

Steps:

  • Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
  • Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
  • Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
  • Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
  • Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
  • Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

Nutrition Facts : Calories 898.7 calories, Carbohydrate 106.1 g, Cholesterol 145.2 mg, Fat 34 g, Fiber 7 g, Protein 45.3 g, SaturatedFat 8.1 g, Sodium 1312.4 mg, Sugar 6.6 g

AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW



Air-Fried Crispy Fish Po' Boys with Chipotle Slaw image

Serve these New Orleans-inspired famous 'po-boy' sandwiches for lunch or dinner and enjoy crispy air-fried white fish topped with chipotle coleslaw served on toasted hoagie rolls.

Provided by Allrecipes

Categories     Fish Recipes

Time 30m

Yield 4

Number Of Ingredients 20

cooking spray
4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
¼ cup all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
1 egg
1 tablespoon water
½ cup panko bread crumbs
¼ cup cornmeal
⅓ cup sour cream
¼ cup mayonnaise
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon ground dried chipotle pepper
3 cups shredded cabbage with carrot (coleslaw mix)
¼ cup chopped fresh cilantro
4 hoagie rolls, split lengthwise and toasted
2 tablespoons crumbled queso fresco
4 lime wedges

Steps:

  • Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
  • Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
  • Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
  • Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
  • Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
  • Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

Nutrition Facts : Calories 898.7 calories, Carbohydrate 106.1 g, Cholesterol 145.2 mg, Fat 34 g, Fiber 7 g, Protein 45.3 g, SaturatedFat 8.1 g, Sodium 1312.4 mg, Sugar 6.6 g

AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW



Air-Fried Crispy Fish Po' Boys with Chipotle Slaw image

Serve these New Orleans-inspired famous 'po-boy' sandwiches for lunch or dinner and enjoy crispy air-fried white fish topped with chipotle coleslaw served on toasted hoagie rolls.

Provided by Allrecipes

Categories     Fish Recipes

Time 30m

Yield 4

Number Of Ingredients 20

cooking spray
4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
¼ cup all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
1 egg
1 tablespoon water
½ cup panko bread crumbs
¼ cup cornmeal
⅓ cup sour cream
¼ cup mayonnaise
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon ground dried chipotle pepper
3 cups shredded cabbage with carrot (coleslaw mix)
¼ cup chopped fresh cilantro
4 hoagie rolls, split lengthwise and toasted
2 tablespoons crumbled queso fresco
4 lime wedges

Steps:

  • Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
  • Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
  • Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
  • Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
  • Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
  • Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

Nutrition Facts : Calories 898.7 calories, Carbohydrate 106.1 g, Cholesterol 145.2 mg, Fat 34 g, Fiber 7 g, Protein 45.3 g, SaturatedFat 8.1 g, Sodium 1312.4 mg, Sugar 6.6 g

AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW



Air-Fried Crispy Fish Po' Boys with Chipotle Slaw image

Serve these New Orleans-inspired famous 'po-boy' sandwiches for lunch or dinner and enjoy crispy air-fried white fish topped with chipotle coleslaw served on toasted hoagie rolls.

Provided by Allrecipes

Categories     Fish Recipes

Time 30m

Yield 4

Number Of Ingredients 20

cooking spray
4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
¼ cup all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
1 egg
1 tablespoon water
½ cup panko bread crumbs
¼ cup cornmeal
⅓ cup sour cream
¼ cup mayonnaise
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon ground dried chipotle pepper
3 cups shredded cabbage with carrot (coleslaw mix)
¼ cup chopped fresh cilantro
4 hoagie rolls, split lengthwise and toasted
2 tablespoons crumbled queso fresco
4 lime wedges

Steps:

  • Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
  • Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
  • Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
  • Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
  • Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
  • Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

Nutrition Facts : Calories 898.7 calories, Carbohydrate 106.1 g, Cholesterol 145.2 mg, Fat 34 g, Fiber 7 g, Protein 45.3 g, SaturatedFat 8.1 g, Sodium 1312.4 mg, Sugar 6.6 g

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