This fish po’ boys recipe post is sponsored by Gorton’s.
Fish Po’ Boys and Cajun Slaw just became to dinner recipe I didn’t know I was missing in my arsenal!
I don’t know about you, but my ability and desire to come up with dinners lately seems, shall we say, weak. Each day that I (usually with my husband’s help) come up with a dinner idea, it feels like a major feat. Then the next morning, I realize I/we have to do it again. Oh my!
I’m on the hunt for easy dinner recipes that are full of flavor but take almost no work! Demanding, I know! Enter these fish po’ boys with cajun slaw! They’re made with wild-caught Alaskan pollock fish stick from Gorton’s and the only hard part is not munching on the slaw before the fish is out of the oven!
Easy Fish Po’ Boys Recipe
If you haven’t had a shrimp or fish po’ boy sandwich, they’re really quite delicious. Imagine a fried chicken sandwich with a little southern kick of flavor.
Some po’ boys (just like some fried chicken sandwiches) can be too greasy for my liking, but that’s not a problem with this homemade recipe since the Gorton’s fish sticks are baked!
Besides having that delicious crunch and flavor from the wild-caught fish, you also need the perfect accoutrement. First, you have to let the fish and slaw be the center of attention, so soft rolls are ideal. My recipe calls for hoagie rolls.
Next is the perfect slaw, or cajun slaw in this case – more below. And then the pickles and fresh tomato slices!
Cajun Slaw Recipe
I’m not always a coleslaw fan, but I have mad respect for a good slaw. It has to have just the right amount of sauce to shredded cabbage ratio and great flavor.
For this recipe, the mayonnaise keeps the slaw moist, but the flavor comes from the mustard, hot sauce, and seasonings, especially the cajun seasoning.
If you make the slaw just before you serve, it also won’t be sloppy and drippy. Now, some people love a drippy slaw, so you might want to make it a little beforehand if that’s you!
If you have extra cabbage, try this cabbage pasta dinner recipe and my mayo free cole slaw!
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Mardi Gras Recipes
This fish po’ boy and the cajun slaw (together and separately) are perfect recipes to celebrate Mardi Gras. You can serve it with this Mardi Gras side dish of roasted veggies and parmesan cheese! It’s also great if you’re looking for fish recipes to enjoy during Lent.
See all Luci’s Morsels dinner recipes.
Looking for more fish recipes? Try this smoked salmon tartine, salmon frittata (great for breakfast or dinner), This beautiful fish fillet with winter slaw appetizer, a tuna tartare tartine for two, garlic + lemon tuna pasta, or this ceviche avocado toast!
FISH PO’BOYS w. CAJUN SLAW
- 4 cups thinly sliced cabbage angel hair coleslaw
- 2 tablespoons mayonnaise
- 1 teaspoon spicy brown mustard
- 1 teaspoon hot sauce
- 1 teaspoon dill pickle relish
- ¼ teaspoon cajun seasoning
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 1 bag Gorton’s Fish Sticks baked according to package directions
- 5 hoagie buns toasted
- 3 small tomatoes sliced
- Place the cabbage in a medium bowl. Add the mayonnaise, mustard, hot sauce, relish, cajun seasoning, paprika, and garlic powder. Stir well to mix all ingredients.
- Arrange 4 fish sticks on the bottom portion of each of the 5 buns. Top each with an equal amount of the slaw. Add tomato slices. Cover with the top portion of the bun and serve.
This post is sponsored by Gorton’s. All opinion are, of course, my own. Thank you for supporting all Luci’s Morsels collaborations!
April K. says
I made these last night for the family and they were amazing. The flavor from the slaw was so good. Great job on this recipe.
Yum! This looks like the ultimate comfort food, thanks for the recipe!
I love a po’ boys sandwhich but hate all the extra grease that is usually with it when I order it. Baking it like this in your recipe is the perfect solution! Now I can have my (delicious) sandwich and eat it too!
This recipe is so delicious! It’s such a great way to use frozen fish sticks.
Monica | Nourish + Fete says
Whoa, these flavors are just to die for! The slaw really brings it together – the crunch and the flavor and the dressing just go perfectly together. Thanks for the recipe!
I made this last night and they were so good! I’m not a big coleslaw girl but the way the flavors melted together was amazing!