A good sandwich is perfect food, especially when it provides a balance of flavor, texture, and color. Fried Herring Po Boys have the tang and zing of pickled herring coated in a crunchy Panko-corn meal crust, a little bit of cayenne heat, crisp pickles, sweet and heady tomatoes, and creamy mayonnaise all tucked into a chewy roll.
For the herring:
12-18 pickled herring fillets (approximately 1 inch squares)
2 large eggs
½ tsp. allspice
¼ tsp. cayenne pepper
½ cup each Panko bread crumbs and corn meal
Salt and pepper
Vegetable oil for frying
For sandwich assembly:
4 French rolls with soft interior
4 tbsp. mayonnaise
1 tomato, sliced thin
4 leaves of Boston lettuce
4 slices pickles
1. Rinse the herring well with cold water and pat dry with paper towels.
2. In shallow bowl beat eggs and season with allspice and cayenne.
3. On a large plate stir together Panko and corn meal.
4. Add vegetable oil to large sauté pan until it is 1-inch deep. Over medium heat, bring oil to 375 degrees.
5. Dip herring in eggs, then crumb-meal, and fry in small batches until each side is golden; about 45 seconds to 1 minute each side. Drain on metal rack over paper towels. Season with salt and pepper.
5. To assemble, slice each roll in half and spread each side with mayonnaise. Layer Boston lettuce, 3-4 fried pickled herring pieces, slice of tomato and slice of pickle and top with other half of roll. Serve immediately.