In this video at Richard in the kitchen I show y’all how to make Greek pita po-boys with fried seafood. This seafood po boy is made with simple seasoned cornmeal crusted fried tilapia with chilled iceberg lettuce, fresh tomato slices and easy to make homemade Remoulade sauce inside warmed Greek pita bread. Simply made, simply delicious!
Shopping List: Servings: 1
For the fish:
4 ounce fillet tilapia
1 c yellow cornmeal
1/2 t garlic powder
1/2 t onion powder
1 t Old Bay seafood seasoning
1/2 t Kosher salt (or 1/4 t table salt)
1 c cooking oil plus just a little to baste the tilapia
For the Remoulade Sauce:
1/2 c mayo
1/2 t pickle relish
1/2 t minced garlic
1 t horse radish
Dash of lime juice
Greek Pita Bread
chilled shredded iceberg lettuce
3 tomato slices, each cut in half
Prepare the sauce by mixing together the sauce ingredients listed above. Chill for at least 30 minutes in the fridge.
Add the seasonings for the tilapia to the cornmeal and mix to combine.
In a skillet add the oil over medium high and heat to 350 degrees.
Pat the tilapia dry with paper towels, brush on a small amount of oil on both sides and season will salt and pepper. Dredge the tilapia in the seasoned cornmeal and pat in to coat well.
Fry the tilapia for about 2-3 minutes per side or until golden brown and crispy. Drain on paper towels.
Add the remoulade sauce the inside of the Greek pita bead then add the iceberg lettuce followed by the tilapia. Fold the pita over and add 3 the slices of tomato halves to each side of the tilapia.
Serve immediately and enjoy!
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