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Crispy Fish Po’boys

Crispy Fish Po’boys with Rémoulade and Zucchini Chips

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Recipe Details


We’ve never met a sandwich we didn’t like, but the classic New Orleans po’boy might just be one of our favorites. Crispy fish, toasty roll, creamy yet briny sauce—what’s not to love? In our rendition, we’ve lightened up the typically double-fried fish by shallow-frying it in a light breadcrumb coating, and serving it with baked zucchini instead of chips. For the ultimate authentic accompaniment, we’re including one of the South’s go-to condiments: Crystal hot sauce.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Suzanne

    By Chef Suzanne

    Nutritional info

    • Calories 810
    • Protein 46g
    • Total Carb 77g
    • Total Fat 37g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • zucchini
      12 ounces
    • romaine heart
      romaine heart
    • lemon
    • sliced dill pickles
      1/2 cup
      sliced dill pickles
    • capers
      1/2 tablespoon
    • flour
      1/2 cup
    • panko breadcrumbs
      1 cup
      panko breadcrumbs
    • tilapia
      10 ounces
    • ground cayenne pepper
      1/2 teaspoon
      ground cayenne pepper
    • French bread rolls
      French bread rolls
    • mayonnaise
      2 packets
    • Crystal hot sauce
      2 packets
      Crystal hot sauce
    • sweet paprika
      1 teaspoon
      sweet paprika
    • dried thyme
      1 teaspoon
      dried thyme
    • garlic powder
      1 teaspoon
      garlic powder
    • onion powder
      1 teaspoon
      onion powder

    What You’ll Need

    • olive oil
    • eggs
    • kosher salt
    • black pepper
    • baking sheet
    • 12" large nonstick pan
    • aluminum foil

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 425°F. Rinse all produce. Thinly slice zucchini crosswise into coins, discarding ends. Thinly slice 2 romaine leaves crosswise and set aside for topping sandwiches. Save remaining lettuce for another meal. Halve lemon. Mince enough pickles to yield 1 tablespoon and add to a medium bowl. Reserve remaining pickles for serving. Finely chop capers and add to bowl with minced pickle.

    2. Roast Zucchini Chips

      Roast Zucchini Chips

      On a baking sheet, toss zucchini with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in an even layer, spacing apart as much as possible (doing so will help zucchini roast instead of steam). Roast zucchini chips until browned and crisping, 18-20 minutes.

    3. Prepare Tilapia

      Prepare Tilapia

      While zucchini roasts, place flour on a large plate and season with ¼ teaspoon salt and black pepper. Place breadcrumbs on a separate large plate. Whisk egg in a medium bowl. Pat tilapia dry with paper towel and halve each fillet lengthwise. Season with spice mix, as much cayenne as desired, and ½ teaspoon salt. Dredge in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

    4. Sear Tilapia

      Sear Tilapia

      Heat 3 tablespoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, add tilapia and sear until crust is browned and fish is cooked through and opaque, 3-5 minutes per side. Transfer to a paper towel-lined plate to drain.

    5. Toast Rolls

      Toast Rolls

      While tilapia sears, slice rolls open horizontally, splitting partway but leaving intact. Wrap in foil and place in oven to warm through until serving, at least 5 minutes.

    6. Make Rémoulade and Plate

      Make Rémoulade and Plate

      Add mayonnaise, juice of ½ lemon, ⅛ teaspoon salt, and black pepper to bowl with capers and pickle and stir to combine. Divide half of rémoulade between rolls, saving remainder for dipping. Layer rolls with fish, thinly sliced romaine, remaining pickle slices, and hot sauce, if desired. Serve crispy fish po'boys with zucchini chips and remaining rémoulade.

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