Best 3 Air Fried Crispy Fish Po Boys With Chipotle Slaw Recipes

Indulge in the crispy, flavorful delight of Air-Fried Crispy Fish Po' Boys with Chipotle Slaw. This tantalizing dish combines perfectly seasoned fish fillets, a zesty chipotle slaw, and soft, fluffy po' boy rolls. The air fryer technique ensures a crispy, golden-brown exterior and a tender, flaky interior for the fish, while the chipotle slaw adds a smoky, spicy kick. Enjoy this New Orleans-inspired sandwich as a delectable lunch or dinner option, accompanied by the step-by-step recipe provided. Additionally, discover variations such as the Grilled Fish Po' Boys with Avocado Crema and the Shrimp Po' Boys with Remoulade Sauce, each offering unique flavor combinations to satisfy your taste buds.

Let's cook with our recipes!

CATFISH PO BOY

Catfish Po Boy image

Crispy fried catfish is piled into hoagie rolls and topped with tangy coleslaw for this authentic Po Boy sandwich.

Provided by Allrecipes

Categories Seafood Fish Catfish

Time 40m

Yield 8

Number Of Ingredients 31

Ingredients

Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
⅓ cup mayonnaise
½ lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Catfish:
8 (3 ounce) fillets catfish
2 tablespoons hot sauce (such as Tabasco®)
½ cup Cajun seasoning
2 cups all-purpose flour
2 cups cornmeal
2 cups bread crumbs
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
1 cup olive oil for frying
Assembly:
4 Italian-style hoagie buns, split lengthwise
1 cup remoulade-style sandwich spread (see footnote for recipe link)
1 lemon, cut into wedges
1 cup cherry tomato halves
½ cup banana pepper rings

Steps:

Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

Nutrition Facts : Calories 1069.7 calories, Carbohydrate 128.7 g, Cholesterol 72.2 mg, Fat 48.6 g, Fiber 9.4 g, Protein 29.8 g, SaturatedFat 8.4 g, Sodium 2961.1 mg, Sugar 6.4 g

HEALTHIER AIR-FRIED PO' BOY

Healthier Air-Fried Po' Boy image

Transform a classic shrimp po' boy into a healthier meal by using an air fryer in this easy, flavorful recipe.

Provided by lkb

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup lemon juice
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard
½ teaspoon kosher salt, divided
1 (14 ounce) package shredded coleslaw mix
¾ cup buttermilk
2 teaspoons hot pepper sauce
1 teaspoon cayenne pepper
1 teaspoon ground dried chipotle pepper
½ teaspoon ground black pepper
1 ½ pounds large shrimp - peeled, deveined, and tails removed
2 cups whole wheat panko bread crumbs
6 (6 inch) whole-wheat hoagie rolls, split and toasted

Steps:

Whisk lemon juice, oil, garlic, tarragon, mustard, and 1/4 teaspoon kosher salt together in a bowl. Add coleslaw mix and toss to coat.
Whisk buttermilk, hot sauce, cayenne, chipotle pepper, black pepper, and remaining salt together in another bowl. Add shrimp to buttermilk mixture, tossing to coat; let marinate about 5 minutes.
Add 2/3 cup panko to a shallow dish. Remove shrimp from buttermilk mixture, letting excess drip off. Working in 3 batches, dredge 1/3 of the shrimp in 2/3 cup panko, turning evenly to coat. Transfer to a baking sheet and repeat with remaining shrimp and panko.
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
Working in batches if necessary, arrange shrimp in a single layer in the fryer basket. Cook, turning once, until shrimp are golden brown and cooked through, about 8 minutes.
To serve, put coleslaw in rolls and top with shrimp.

Nutrition Facts : Calories 513.5 calories, Carbohydrate 65.3 g, Cholesterol 179.1 mg, Fat 14.3 g, Fiber 5.2 g, Protein 28.9 g, SaturatedFat 2.5 g, Sodium 945.7 mg, Sugar 4.5 g

AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW

Air-Fried Crispy Fish Po' Boys with Chipotle Slaw image

Serve these New Orleans-inspired famous 'po-boy' sandwiches for lunch or dinner and enjoy crispy air-fried white fish topped with chipotle coleslaw served on toasted hoagie rolls.

Provided by Allrecipes

Categories Fish Recipes

Time 30m

Yield 4

Number Of Ingredients 20

Ingredients

cooking spray
4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
¼ cup all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
1 egg
1 tablespoon water
½ cup panko bread crumbs
¼ cup cornmeal
⅓ cup sour cream
¼ cup mayonnaise
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon ground dried chipotle pepper
3 cups shredded cabbage with carrot (coleslaw mix)
¼ cup chopped fresh cilantro
4 hoagie rolls, split lengthwise and toasted
2 tablespoons crumbled queso fresco
4 lime wedges

Steps:

Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

Nutrition Facts : Calories 898.7 calories, Carbohydrate 106.1 g, Cholesterol 145.2 mg, Fat 34 g, Fiber 7 g, Protein 45.3 g, SaturatedFat 8.1 g, Sodium 1312.4 mg, Sugar 6.6 g

Tips:

Choose the right fish: For this recipe, mild-tasting white fish like cod, tilapia, or flounder works best.
Use a light breading: A thick breading will make the fish soggy. Use a light coating of flour, cornstarch, or panko breadcrumbs.
Preheat your air fryer: This will help the fish cook evenly and prevent it from sticking.
Cook the fish in batches: Don't overcrowd the air fryer basket. Cook the fish in batches if necessary.
Don't overcook the fish: Fish cooks quickly in an air fryer. Overcooking will make it dry and tough.
Make the slaw while the fish is cooking: This will save you time and ensure that everything is ready at the same time.
Serve the fish po' boys immediately: They are best enjoyed hot and fresh.

Conclusion:

Air-fried crispy fish po' boys with chipotle slaw are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner. The fish is cooked to perfection in the air fryer, and the chipotle slaw adds a tangy and flavorful kick. Serve the po' boys on toasted buns with your favorite toppings, and enjoy!