Fish Stick Po’ Boys
Fish Stick Po' Boys: Something as delicious as these fish stick po' boys shouldn't be this easy to make. Use fresh veggies, a quick homemade garlic aoli, and you're in for a treat!
Fish Stick Po’ Boys
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We are smack in the middle of back-to-school season and while my kiddos are too young to go back to school, I can see it on the horizon and the transition from summer to school days seems stressful. I’m already stockpiling fast and easy recipes to make dinners easier while the family is getting used to the shifting schedules.
These fish stick po’ boys should really be harder to make. They are pretty delicious and the longest part of the whole recipe is making the roasted garlic aioli. Some might say that that element is unnecessary and you could just slather the bread with some mayo and maybe a sprinkle of garlic powder. Sure, but you can make the aioli IN ADVANCE and it makes the sandwich feel really special.
For the fish sticks, I like to make both some normal breaded fish sticks and some fishies for the kiddos.
Fish Stick Po’ Boys
Ingredients
- 4 soft rolls toasted
- ½ head iceberg lettuce shredded
- 1 tomato sliced thin
- 3 Dr. Praeger’s Fish Sticks per sandwich or 5-6 Fishies
Roasted Garlic Aoli:
- ½ cup mayonnaise
- ½ head roasted garlic
- 1 tablespoon lemon juice
- Pinch of kosher salt
Instructions
- To make aioli, wrap half a head of garlic in foil, drizzled with a little olive oil and a pinch of salt. Roast garlic at 350 degrees F. for about 20-25 minutes until garlic cloves are tender and browned.
- Let garlic cool and then mix together with other aioli ingredients. You can use a small food processor for this if you have one or just mash the cloves together with the salt and lemon and then stir in the mayo in a small bowl.
- Cook the fish sticks according to package. I prefer the pan-seared method which is faster and leads to a beautifully crispy crust. Baking also works though if you are making a bunch.
- Make a sandwich by slathering a toasted soft roll with garlic aioli. Then add shredded lettuce, a few thin slices of tomato, and a few fish sticks. Eat immediately!
Nutrition
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Fish Stick Po’ Boys
Okay. Let’s talk fish sticks!
These are honestly some of my favorite things that Dr. Praeger’s makes. You will pretty much always find a package of them in our freezer. The kiddos like them, they are made with real ingredients, and they cook up quickly.
My personal favorite way to make them is to cook them for 3-4 minutes per side with a drizzle of oil in a medium heat skillet.
What I like about the fish sticks is that when you bite into them, the filling isn’t some fish mush like some sticks, but is actual whole filets of fish. You can see the flakes and that leads to a really great texture.
Okay, let’s make a sandwich!
You can use any soft roll for these. I find these medium-sized soft rolls at my grocery store and just lightly toast them with some butter. (optional)
Oh yea… and garlic aioli! Roast up about half a head of garlic. Actually, you should probably just roast a whole head and use it for something else or double the aioli amount and use it for other stuff.
You could process the aioli to really blend it but I just mash everything together with a fork and then smear it on!
You can either use the fishies or the fish sticks to top the sandwich and don’t forget the shredded iceberg lettuce and tomatoes! Don’t get fancy on the lettuce, people. Crispy iceberg lettuce is what you want.
These fish stick po’ boys are best to eat right away while the fish sticks are still warm. So make them and dig in!
I will be trying out this fish finger combination tonight for dinner. I normally have fish fingers on there own with tomato sauce but this looks like a grown-up version of fish fingers
Yumm! That’s a great idea to make Po’ Boys with fish sticks! Looks like something kids will love because kids loooove fish sticks! :)