Marinated in buttermilk and crusted in cornmeal, Wild Alaska Pollock becomes a zesty and crusty filling to pile into a Louisiana-style po’ boy fish sandwich.
A spiced buttermilk marinade infuses it with tangy flavor, elevating this po’ boy fish sandwich to legendary status. If you don't have any buttermilk in your kitchen, you can substitute with full-fat plain yogurt, thinning with a little water so that it's thick but pourable. Alternatively, you make your own buttermilk substitute by adding a 1/2 tablespoon of lemon juice to 1/2 cup of whole milk, allowing the mixture to sit for 10 minutes before using.
An integral part of any po’ boy sandwich recipe is the bread, which should be sturdy enough to hold together but light enough that it doesn’t compete with the filling. A French or Italian-style loaf is a good option, unless you live next to a Louisiana bakery or are in the mood to bake your own po’ boy loaf.
To dress the sandwich, it’s worth making a tangy remoulade, a mayo-based condiment that’s dressed up with some pantry staples like dijon mustard, garlic powder, capers, and paprika. However, plain mayonnaise can be used instead, if you prefer. You’ll find the recipe for an easy remoulade below.
