Fish Poboys With Avocado Remoulade

A spin on Chef Damaris Phillip’s recipe. Can use any firm whitefish:  tilapia, cod, bass, grouper, haddock, catfish, snapper...

• Ready In: 45 mins
• Serves: 6

Ingredients

• Avocado Remoulade

• 1  ripe avocado, peeled and pitted
• 1  cup mayonnaise
• 1  lemon, juice of (2 to 3 tablespoons)
• 2  tablespoons grainy mustard
• 2  tablespoons  drained capers, chopped
•  kosher salt

• Fish Nuggets

•  canola oil, for shallow-frying
• 1  lb  white fish fillet (cut into 1 x 2-inch pieces about 24 total)
• 2  teaspoons  seafood seasoning, like Old Bay
• 1  cup panko breadcrumbs
• 1  cup all-purpose flour
• 1  teaspoon baking powder
•  kosher  salt & freshly ground black pepper
• 1  large egg
• 1⁄4 cup  pilsner beer or 1⁄4 cup lager beer

• The Rest

• 2  French baguettes, cut into thirds
• 6 -7  radishes, thinly sliced (optional)

Directions

1. FOR THE REMOULADE:  Place the avocado in a medium bowl and mash using a fork until almost smooth. It’s okay if there are a few lumps. Add the mayonnaise, lemon juice, mustard and capers and mix with the fork until well combined. Taste and season with salt, if needed. Cover the remoulade with plastic wrap and press it onto the surface to prevent any browning. Store in the refrigerator until you build the sandwiches.
2. FOR THE FISH NUGGETS:  Heat 1/2 inch of oil in a cast-iron skillet to 345°F.  Lay out the fish pieces and pat dry with a paper towel. Sprinkle with the seafood seasoning. Combine the bread crumbs, flour and baking powder in a bowl and sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper. Combine the egg and beer in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, then dredge it in the flour mixture. Working in batches, fry the catfish in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel–lined plate. Season with salt.
3. THE REST:  Split each baguette piece open and remove some of the center to make room for the poboy ingredients. Spread both sides of the bread with remoulade—a little on the bottom and much more on the top; 3 to 4 tablespoons total per sandwich. Place four fish nuggets on each sandwich and top with radish slices, if desired. Serve immediately.