Ingredients
Scale
- 8 tilapia fillets
- 8 slices of thick cut bacon
- 1/2 tbsp. creole seasoning
- 1/2 tbsp. black pepper
- 1/2 tbsp. onion powder
- 1/2 tbsp. garlic powder
- 1/2 tbsp. paprika
- 4 tbsp butter
- 2 tbsp. extra virgin olive oil
- 4 french bread rolls
- lettuce
Lick the bowl sauce:
- 4 tbsp. mayonnaise
- 2 tbsp. mustard
- ½ tbsp. tabasco
- Pinch of creole
- Pinch of pepper
Instructions
- Mix spice blend together and set aside. Rinse fish under cold water and pat dry. Add fish to a large bowl, pour extra virgin olive oil and spice blend on top, mix well and set aside.
- In a skillet heated over medium high heat, fry bacon until crisp and set aside.
- Remove all but 2 tablespoons of bacon grease from pan.
- Do not discard bacon grease we will use it toast bread.
- Add 2 tablespoons of butter to pan with remaining bacon grease.
- Add fish fillets cooking in two batches as to not overcrowd the pan.
- Cook fillets for 3-4 minutes on each side and set aside.
- Add 1 tablespoon of leftover bacon grease and 1 tablespoon of butter and toast bread about 1-2 minutes until browned.
For the Lick The Bowl Sauce:
- Mix well, chill until ready to use.
To Assemble Sandwich:
- Assemble po-boy by spreading lick the bowl sauce on both sides of toasted rolls, place lettuce down, place 2 fish fillets on top of lettuce and 2 slices of bacon. Enjoy
Nutrition
- Serving Size: 4