Fish Po’ Boy

Name: Fish Po’ Boy
Prep time: 5 min
Cook time: 5 min
Yield: 1 servings
Ingredients: 5 ounces Portico Classic XL crispy panko breaded pollock fillet; 1 Baker’s Source Imperial rustic filone hoagie roll, split and toasted; 1-1/2 ounces Imperial Fresh shredded iceberg lettuce; 1-1/2 ounces Imperial fresh roma tomato, sliced; ½ ounce Imperial Fresh red onion, thinly sliced; 4-5 each Block & Barrel Classic sliced bread & butter chips; 2 ounces Sysco Imperial tartar sauce; 3 ounces Sysco Imperial sea salt & black pepper fries; 1 cup Sysco Imperial shredded cabbage mix; ¼ cup Sysco Classic coleslaw dressing

With a super crispy panko breading, these large pollock fillets are stuffed in a crusty, hearth-baked rustic hoagie roll and dressed with crunchy cabbage, fresh tomatoes, onion, pickles, and creamy tartar sauce that takes this sandwich to a whole new level.

Sysco Culinary Team
Houston, TX

Prep

5min
Cook

5min
Servings

1

Ingredients

5 ounces Portico Classic XL crispy panko breaded pollock fillet

1 Baker’s Source Imperial rustic filone hoagie roll, split and toasted

1-1/2 ounces Imperial Fresh shredded iceberg lettuce

1-1/2 ounces Imperial fresh roma tomato, sliced

½ ounce Imperial Fresh red onion, thinly sliced

4-5 each Block & Barrel Classic sliced bread & butter chips

2 ounces Sysco Imperial tartar sauce

3 ounces Sysco Imperial sea salt & black pepper fries

1 cup Sysco Imperial shredded cabbage mix

¼ cup Sysco Classic coleslaw dressing

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Directions

Combine cabbage mix with coleslaw dressing and mix well. Set aside.
Fry pollock fillet at 350˚F in the deep fryer for 4 ½ – 5 ½ minutes. If preparing in a convection oven, bake at 450˚F for 8 minutes, then flip and bake for an additional 6-8 minutes.
Butter and toast hoagie roll.
Spread tartar sauce on each side of the hoagie roll. Build sandwich with shredded lettuce, red onion, tomatoes, and pickles on the bottom, followed by the pollock fillet and top bun.
Plate and serve with coleslaw and french fries.

Ingredient availability varies by location*