Blackened Fish Po Boy with Bacon

Ingredients

• 8tilapia fillets
• 8 slicesthick-cut bacon
• 7.5 ml (½ tbsp)Creole seasoning
• 7.5 ml (½ tbsp)black pepper
• 7.5 ml (½ tbsp)onion powder
• 7.5 ml (½ tbsp)garlic powder
• 7.5 ml (½ tbsp)paprika
• 57 g (4 tbsp)butter
• 30 ml (2 tbsp)extra-virgin olive oil
• 4French bread rolls
• to tastelettuce
• 60 ml (4 tbsp)mayonnaise
• 30 ml (2 tbsp)mustard
• 7.5 ml (½ tbsp)Tabasco
• a pinchCreole seasoning
• a pinchblack pepper

Instructions

1. 1

   Season the fish

   Mix the Creole seasoning, black pepper, onion powder, garlic powder and paprika. Rinse the tilapia under cold water and pat it dry. Put the fish in a large bowl, add the olive oil and spice blend, coat well and set aside.

2. 2

   Fry the bacon

   Heat a skillet over medium-high heat. Fry the bacon until crisp, then transfer it out of the pan.

3. 3

   Keep the drippings

   Pour off all but 2 tablespoons of bacon grease. Keep the reserved grease to toast the bread.

4. 4

   Cook the fish

   Add 2 tablespoons of butter to the remaining bacon grease. Cook the fillets in two batches so the pan is not overcrowded, for 3–4 minutes on each side. Set the cooked fish aside.

5. 5

   Toast the rolls

   Add 1 tablespoon of leftover bacon grease and 1 tablespoon of butter to the pan. Toast the bread for about 1–2 minutes, until browned.

6. 6

   Mix the sauce

   Mix the mayonnaise, mustard, Tabasco, pinch of Creole seasoning and pinch of pepper well. Chill until ready to use.

7. 7

   Assemble the po-boys

   Spread the sauce on both sides of the toasted rolls. Add lettuce, 2 fish fillets and 2 slices of bacon to each roll.

What is a fish po-boy?

A po-boy is a Louisiana sandwich traditionally served in a long bread roll, with fillings ranging from seafood to roast meat. This version pairs seasoned tilapia with bacon and a sharp, creamy sauce.

The fish is cooked in the pan used for the bacon, while the rolls are toasted in some of the reserved drippings. That links the flavours and gives the bread a browned, savoury edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 880 calories, 55g protein, 52g carbs, 48g fat.

The bread carries much of the carbohydrate, while the bacon, butter, oil and mayonnaise contribute most of the fat; tilapia and bacon provide protein. For a more balanced plate, serve a po-boy with a generous side of non-starchy vegetables rather than extra bread.

The spice coating

Dry fish: pat the fillets thoroughly before adding oil and seasoning so the spice blend clings rather than sliding off.

Even coverage: toss the fish gently in the bowl until both sides are coated. The seasoning is divided between the fish and the sauce, so keep the two pinches for the sauce.

Managing the pan

Bacon first: cook it until crisp, then remove all but 2 tablespoons of the grease. The reserved drippings are used later to toast the bread.

Two batches: cook the fish without crowding the skillet. The recipe uses 2 tablespoons of butter with the grease for the fish, then 1 tablespoon of grease and 1 tablespoon of butter for the rolls.

Checking the fish

Cook each side for 3–4 minutes, as directed, adjusting for the thickness of the fillets. The fish should be opaque and flake easily when gently pressed with a fork.

Lift the fillets carefully when turning; tilapia can break apart once cooked. Keep the finished batch aside while the remaining fish cooks.

A tangy sauce

Sauce base: mayonnaise makes the mixture creamy, while mustard and Tabasco add sharpness and heat. Stir in the listed pinches of Creole seasoning and pepper, then chill it until assembly.

The ingredient list supplies the sauce components, though the source method does not give a separate quantity for chilling or a longer make-ahead time. Mix them together well as directed.

Toasting and serving

Toast the rolls for about 1–2 minutes, watching for a browned surface without letting them become hard. Spread sauce on both cut sides so it reaches the bread around the filling.

Assemble with lettuce first, followed by 2 fish fillets and 2 bacon slices per roll. Serve straight away, while the fish and bacon are warm and the bread is still crisp.

Recipe notes & tips

• Pat the tilapia dry before coating it so the seasoning adheres evenly.
• Fry the fish in two batches to avoid crowding the skillet.
• Leave only 2 tablespoons of bacon grease in the pan before adding butter for the fish.
• Use the reserved drippings for the rolls as directed, rather than discarding them.
• Chill the sauce while you cook the fish and toast the bread.
• Assemble the sandwiches just before serving to keep the rolls from becoming soggy.

Variations

• Add more heat: increase the Tabasco in the sauce to suit your taste.
• Use another fish: choose firm fillets of a similar thickness and cook until opaque and flaky.
• Change the greens: use shredded cabbage instead of lettuce for extra crunch.
• Make it milder: reduce or omit the Tabasco in the sauce.
• Add pickles: tuck sliced pickles into the roll for a sharp, briny contrast.

Common mistakes to avoid

• Wet fish: the seasoning can slip off; pat the fillets dry before adding oil and spices.
• Crowded skillet: the fish may cook unevenly; work in the two batches specified.
• Discarding the grease: some is needed for the rolls; reserve it after frying the bacon.
• Overcooked tilapia: it can turn dry and break apart; check it after 3 minutes per side.
• Soggy bread: adding the filling too early softens the rolls; assemble just before serving.

How to store

Refrigerate leftover fish, bacon and sauce separately in covered containers and use within 2 days. Reheat the fish gently in a covered pan or microwave until hot, crisp the bacon in a pan, and toast fresh rolls before assembling; add lettuce and sauce just before serving.

Frequently asked questions