Tilapia Po’Boy With Radish and Cucumber Salad

tilapia-sandwich-radish-0
Photo by José Picayo
Tilapia Po’Boy With Radish and Cucumber Salad 2.8 15 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 585 calories
    • Fat 37 g
    • Sat Fat 6 g
    • Cholesterol 65 mg
    • Sodium 789 mg
    • Protein 31 g
    • Carbohydrate 33 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 90 mg

Combine the cucumber, radishes, shallot, vinegar, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper in a medium bowl.

Combine the cornmeal, Cajun seasoning, and ¼ teaspoon salt in a shallow bowl. Dip the tilapia in the cornmeal mixture, pressing gently to help it adhere.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until opaque throughout, 3 to 4 minutes per side. Let cool slightly, then break into pieces.

Ingredients

  1. Check 1/2 English cucumber, cut into half-moons
  2. Check 4 radishes, cut into wedges
  3. Check 1 small shallot, thinly sliced
  4. Check 1 tablespoon cider vinegar
  5. Check 3 tablespoons olive oil
  6. Check kosher salt and black pepper
  7. Check 1/4 cup cornmeal
  8. Check 1 tablespoon Cajun seasoning
  9. Check 3 6-ounce skinless tilapia fillets
  10. Check 2 stalks celery, thinly sliced, plus 1/4 cup celery leaves
  11. Check 4 hot dog buns, split and toasted
  12. Check 1/2 cup mayonnaise

Directions

  1. Combine the cucumber, radishes, shallot, vinegar, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper in a medium bowl.
  2. Combine the cornmeal, Cajun seasoning, and ¼ teaspoon salt in a shallow bowl. Dip the tilapia in the cornmeal mixture, pressing gently to help it adhere.
  3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until opaque throughout, 3 to 4 minutes per side. Let cool slightly, then break into pieces.
  4. In a separate medium bowl, gently toss the tilapia with the celery, celery leaves, and the remaining tablespoon of oil.
  5. Spread the buns with the mayonnaise and fill with the tilapia salad, dividing evenly. Serve with the radish and cucumber salad.