Haddock Po’ Boy

A sandwich originated in New Orleans, the po’boy was originally made with fried oysters, but haddock’s delicious tenderness goes great in this sandwich. Instead of frying it, we are giving it another traditional New Orleans kick by blackening the haddock, don’t worry, it isn’t burned. Blackening is a spice mix with lots of flavor that gives the appearance of dark or black coloring to the food.

Serves 4

3 Tbsp. blackening seasoning

¼ cup vegetable oil

4 6 oz. haddock fillets

4 hoagie rolls, split and lightly toasted

½ cup tartar sauce

1 tomato, thinly sliced

1 red onion, thinly sliced

4 butter lettuce leaves

In a medium bowl, combine the blackening seasoning with 2 Tbsp. oil to make a paste. Coat the haddock in the spice paste. 

Heat the remaining oil in a large nonstick skillet over medium until shimmering. Add the spiced haddock and cook until opaque, flipping halfway through, about 8 minutes total.

Spread tartar sauce on the top and bottom of the hoagie rolls. Place the haddock on the bottom half, top with the haddock, the onion, a couple tomato slices, the lettuce, and the top bun.