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Air-Fried Crispy Fish Po' Boys with Chipotle Slaw
Air-Fried Crispy Fish Po' Boys with Chipotle Slaw
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a delicious New Orleans-style air-fried white fish po-boy with chipotle coleslaw on a toasted hoagie roll for a satisfying meal anytime.
Ingredients:
  • cooking spray
  • 4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon salt
  • 0.25 teaspoon garlic powder
  • 1 egg
  • 1 tablespoon water
  • 0.5 cup panko bread crumbs
  • 0.25 cup cornmeal
  • 0.33333334326744 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 0.25 teaspoon ground dried chipotle pepper
  • 3 cups shredded cabbage with carrot (coleslaw mix)
  • 0.25 cup chopped fresh cilantro
  • 4 hoagie rolls, split lengthwise and toasted
  • 2 tablespoons crumbled queso fresco
  • 4 lime wedges
Instructions:
  • Spray the air fryer basket with cooking spray, then rinse the fish fillets and pat them dry with paper towels.
  • In a shallow dish, mix flour with black pepper, salt, and garlic powder. In another shallow dish, whisk together egg and water. In a third shallow dish, combine bread crumbs with cornmeal.
  • Coat each fish fillet thoroughly in the flour mixture, followed by the egg mixture, and then the bread crumb mixture. Lightly spray the fillets with cooking spray before arranging them in a single layer in the air fryer basket. Cook in batches if needed.
  • Air fry at 400°F (200°C) until the breading is golden brown and the fish flakes easily with a fork, about 6 to 10 minutes.
  • In a medium bowl, mix together sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper. Add coleslaw mix and cilantro, then toss until well coated.
  • Assemble fish fillets in hoagie rolls, add chipotle slaw and queso fresco, and garnish with lime wedges.

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