Air-Fried Crispy Fish Po' Boys with Chipotle Slaw

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 899 Calories

Ingredients

• 1 egg
• 1 tablespoon water
• 1 tablespoon fresh lime juice
• cooking spray
• 4 lime wedges
• 4 hoagie rolls, split lengthwise and toasted
• 4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
• 3 cups shredded cabbage with carrot (coleslaw mix)
• 2 tablespoons crumbled queso fresco
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.25 cup all-purpose flour
• 0.25 cup chopped fresh cilantro
• 0.25 teaspoon garlic powder
• 0.5 cup panko bread crumbs
• 0.25 cup mayonnaise
• 0.33333334326744 cup sour cream
• 0.25 cup cornmeal
• 0.25 teaspoon ground dried chipotle pepper

Recipe Instructions

Step 1

Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.

Step 6

Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.