Easy • Seafood
Golden Fish Stick Po' Boys
Crispy fish sticks tucked into soft rolls with a zesty slaw make for a fun, family-friendly take on a classic sandwich.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
- Level
- Easy
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Craving a little taste of Louisiana without the fuss? These Golden Fish Stick Po' Boys are your answer! We're taking a shortcut with crispy fish sticks, but combining them with a quick, tangy slaw and soft rolls, you get all the delicious satisfaction of a classic sandwich. Perfect for a fun, no-stress weeknight meal!
Ingredients
Yield: 4 servings
Main
- 12-16 frozen fish sticks (enough for 3-4 per sandwich)
- 4 hoagie rolls or sub buns, lightly toasted
Zesty Slaw
- 2 cups pre-shredded coleslaw mix
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp sugar
- Pinch of salt and pepper
Optional Toppings
- Sliced pickles
- Hot sauce or Louisiana-style hot sauce
- Sliced tomatoes
Preparation
Step 1
Preheat oven or air fryer and cook fish sticks according to package directions until golden brown and crispy. While fish sticks cook, prepare the slaw.
Step 2
In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Add the shredded coleslaw mix and toss until well coated. Set aside.
Step 3
Lightly toast the hoagie rolls. You can do this in the oven for a few minutes, in a toaster oven, or lightly pan-fry them in a dry skillet.
Step 4
To assemble the po' boys, spread a generous spoonful of the zesty slaw inside each toasted roll. Arrange 3-4 hot, crispy fish sticks on top of the slaw.
Step 5
Add any optional toppings like sliced pickles or a dash of hot sauce. Serve immediately and enjoy your quick and delicious Po' Boys!
Tips
- For a spicier slaw, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
- If you prefer, you can use homemade crispy fish fillets instead of frozen fish sticks for an elevated version.
- Serve with a side of sweet potato fries or a simple bag of chips for a classic diner experience.
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