This po boy pairs crisp fried haddock with a cool, tangy dill pickle slaw on a toasted roll, drawing on Maine’s seafood tradition while using the Louisiana-style sandwich format. The crunchy fish, creamy dressing, and sharp pickles balance each other, and the components are straightforward to prepare at home.
Ingredients
- 1 lb (450 g) skinless haddock fillets, cut into 4 portions
- 4 soft hoagie or sub rolls, about 6 inches (15 cm) each
- 1 cup (125 g) all-purpose flour
- 2 large eggs (about 100 g without shells)
- 2 tbsp (30 ml) whole milk
- 1½ cups (90 g) panko breadcrumbs
- 1 tsp (5 g) fine salt, divided
- ½ tsp (1 g) black pepper
- ½ tsp (2 g) paprika
- ¼ tsp cayenne pepper (about 0.5 g), optional
- 1½ cups (360 ml) neutral oil, such as canola, for shallow-frying; add more if needed to reach ½ inch (1.3 cm) depth
- 1 cup (110 g) finely shredded green cabbage
- ½ cup (70 g) chopped dill pickles
- 2 tbsp (30 ml) pickle brine
- ⅓ cup (75 g) mayonnaise
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) lemon juice
- 1 cup (30 g) shredded lettuce
- 1 medium tomato (about 150 g), thinly sliced
- 4 dill pickle spears (about 120 g), for serving
Instructions
- Make the pickle slaw: In a medium bowl, stir together the mayonnaise, pickle brine, Dijon, and lemon juice. Fold in the cabbage and chopped pickles. Taste and add a pinch of the measured salt if needed. Refrigerate while you prepare the fish; the slaw can be made up to 30 minutes ahead.
- Set up three shallow dishes. Put the flour in the first. Beat the eggs with the milk in the second. In the third, mix the panko with the remaining salt, pepper, paprika, and cayenne, if using. Pat the haddock dry. Dredge each portion in flour, dip it in the egg mixture, then press it into the panko so the coating covers both sides. Set the coated fish on a plate.
- Pour the oil into a heavy skillet and heat over medium to medium-high until it reaches about 350°F (175°C), or until a breadcrumb sizzles promptly without burning. If you have a thermometer, check the oil temperature; keep the pan stable and do not fill it more than halfway. Meanwhile, split the rolls and toast them cut-side down in a separate dry skillet or under a broiler until lightly golden.
- Fry the fish in batches, without crowding the skillet, for about 3–4 minutes per side, turning once, until the coating is golden and the thickest part reaches 145°F (63°C) on an instant-read thermometer. This is the USDA FSIS safe minimum temperature for fish. Transfer to a wire rack or paper-towel-lined plate and let excess oil drain. Let the oil return to temperature between batches.
- Build each sandwich with lettuce and tomato on the bottom half of a toasted roll. Add a piece of hot fish and a generous spoonful of pickle slaw, then close the roll. Serve right away with a dill pickle spear. For a less messy sandwich, keep the slaw alongside and add it at the table.
Tips
- Choose haddock or another firm white fish of even thickness so it cooks at a similar rate. Cod works well; thinner fillets may need less time, so use the thermometer rather than relying only on the clock.
- Drying the fish before breading helps the coating adhere. After coating, press the crumbs on gently and handle the portions carefully; a short 5-minute rest on the plate can help the breading set, though it is not required.
- Keep the oil near 350°F (175°C). Oil that is too cool can leave the crust greasy, while oil that is too hot may brown the panko before the fish is cooked through. Fry in batches and avoid crowding.
- If dill pickle brine is unavailable, use 1 tbsp (15 ml) white-wine vinegar plus 1 tbsp (15 ml) water. The slaw will be less pickle-forward, so add a little extra chopped pickle if you want more tang.
Serving Suggestions
Serve the sandwiches hot with extra pickle spears, coleslaw, potato chips, or oven fries. A squeeze of lemon just before eating brightens the fish. For a casual meal, offer hot sauce, extra mayonnaise, and more pickle slaw at the table so everyone can adjust the sandwich.
Variations
For a more Louisiana-inspired po boy, add a few dashes of hot sauce to the mayonnaise or use a remoulade in place of it. Remoulade is not essential to this Maine-leaning version; a mixture of mayonnaise, mustard, lemon, and pickle brine gives a simpler, tangy dressing.
To bake rather than fry, arrange the breaded fish on a greased rack set over a baking sheet, mist lightly with oil, and bake at 425°F (220°C) for roughly 12–16 minutes, turning once if needed. Check that the center reaches 145°F (63°C). The crust will be lighter and less crisp than the fried version. For a non-fish option, use breaded shrimp and cook until the shrimp are opaque and reach 145°F (63°C).
Storage and Reheating
These sandwiches are best assembled just before serving. Refrigerate leftover cooked fish, slaw, and cut vegetables separately within 2 hours of cooking. Store them in airtight containers at 40°F (4°C) or below; cooked fish keeps for 3–4 days, while the slaw is best within 2 days for crispness. Discard food left at room temperature longer than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Reheat fish in a 375°F (190°C) oven or air fryer until hot throughout and the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. A microwave is safe but softens the coating. Do not reheat the slaw; assemble the warm fish with fresh, cold slaw and lettuce. Toast fresh rolls just before serving.
Frequently Asked Questions
What fish is best for this po boy?
Haddock is a natural choice for a Maine-style seafood sandwich because its mild flavor and firm flakes hold up to frying. Cod is a good substitute. Choose pieces of similar thickness and check each portion for doneness.
Can I make the pickle slaw ahead?
Yes. Mix it up to 30 minutes ahead for the best crunch, or refrigerate it for up to 2 days. The cabbage will soften gradually as it sits, so stir before serving and drain off any excess liquid if needed.
Can I use regular breadcrumbs instead of panko?
Yes. Use the same volume of plain breadcrumbs, though the crust will be denser and less craggy. Seasoned breadcrumbs can also work, but reduce the added salt to avoid an overly salty coating.
How do I keep the breading from falling off?
Pat the fish dry, coat it in flour first, and shake off excess flour before dipping in egg. Press the panko onto the fish, then move each piece gently. Avoid turning it repeatedly while frying.
Can I make the sandwiches without frying?
Use the oven method in Variations for a lighter, less oily crust. The timing depends on the fish’s thickness, so confirm the center reaches 145°F (63°C) with a food thermometer.
What makes this a Portland, Maine-style po boy?
This version uses haddock and dill pickles, ingredients that suit Maine’s seafood and pickle traditions, in a po boy-style roll with slaw and fresh toppings. It is a regional adaptation, not a claim that there is only one traditional way to make a po boy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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