New Orleans po’ boy with Creole rémoulade slaw and twice-cooked jacket potatoes

Name: New Orleans po’ boy with Creole rémoulade slaw and twice-cooked jacket potatoes
Cuisine: American
Ingredients: 200 g skinless, boneless white fish fillet (e.g. cod, haddock or turbot), cut into chunks; 200 g skinless, boneless white fish fillet (e.g. cod, haddock or turbot), cut into chunks; 200 g skinless, boneless white fish fillet (e.g. cod, haddock or turbot), cut into chunks; 200 g skinless, boneless white fish fillet (e.g. cod, haddock or turbot), cut into chunks; 200 g skinless, boneless white fish fillet (e.g. cod, haddock or turbot), cut into chunks; 450 g tiger prawns, shelled, deveined; 1 egg white; salt and freshly ground black pepper; salt and freshly ground black pepper; 3 spring onions, finely chopped; 2 tbsp chopped fresh basil; ½ tsp Creole or Dijon mustard; ½ tsp Creole or Dijon mustard; 1 tsp Worcestershire sauce; pinch of cayenne; vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

200 g skinless, boneless white fish fillet (e.g. cod, haddock or turbot), cut into chunks
450

Americas
United States
New Orleans
Fish course
Burger
Pescatarian

Method

Place the fish with 100g of the prawns, the egg white, and a little salt in the food processor, and whiz for 20 seconds.
Add the onions, basil and mustard, then whiz again for 5 seconds. Transfer to a bowl and mix in the Worcestershire sauce.
Chop the remaining tiger prawns in 0.5cm dice and add to the bowl. Adjust the seasoning with salt, pepper and