Air-Fried Crispy Fish Po' Boys with Chipotle Slaw

4.4
(13)
11 Reviews
4 Photos

Serve these New Orleans-inspired famous 'po-boy' sandwiches for lunch or dinner and enjoy crispy air-fried white fish topped with chipotle coleslaw served on toasted hoagie rolls.

Submitted by Allrecipes
Updated on November 25, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Air-Fried Crispy Fish Po Boy Sandwiches
4
4
4
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Yield:
4 sandwiches
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Ingredients

Original recipe (1X) yields 4 servings

  • cooking spray

Crispy Fish:

  • 4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick

  • ¼ cup all-purpose flour

  • ½ teaspoon ground black pepper

  • ¼ teaspoon salt

  • ¼ teaspoon garlic powder

  • 1 egg

  • 1 tablespoon water

  • ½ cup panko bread crumbs

  • ¼ cup cornmeal

Chipotle Slaw:

  • ⅓ cup sour cream

  • ¼ cup mayonnaise

  • 1 tablespoon fresh lime juice

  • ¼ teaspoon salt

  • ¼ teaspoon ground dried chipotle pepper

  • 3 cups shredded cabbage with carrot (coleslaw mix)

  • ¼ cup chopped fresh cilantro

Sandwiches:

  • 4 hoagie rolls, split lengthwise and toasted

  • 2 tablespoons crumbled queso fresco

  • 4 lime wedges

Directions

  1. Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.

  2. Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.

  3. Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.

  4. Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.

  5. Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.

  6. Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

Cook's Note:

Any 4- to 6-ounce white fish fillets (cod, flounder, or tilapia) can be used for these sandwiches.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts (per serving)

899 Calories
34g Fat
106g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 899
% Daily Value *
Total Fat 34g 44%
Saturated Fat 8g 41%
Cholesterol 145mg 48%
Sodium 1312mg 57%
Total Carbohydrate 106g 39%
Dietary Fiber 7g 25%
Total Sugars 7g
Protein 45g 91%
Vitamin C 39mg 43%
Calcium 324mg 25%
Iron 7mg 37%
Potassium 897mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.