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To add surprising flavor and richness to these fun fried okra and tomato po’boys, Food & Wine’s Justin Chapple makes a delicious fish vinaigrette with smoked whitefish. Slideshow: More Sandwich Recipes 

Justin Chapple
Justin Chapple
August 2017

Gallery

Credit: Christopher Testani

Recipe Summary

total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, puree the smoked fish, olive oil and vinegar with 2 tablespoons of water until smooth. Scrape into a bowl, stir in the chives and season with salt and pepper.

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  • Put the flour and cornmeal in 2 separate shallow bowls and season with salt and pepper. In another bowl, beat the eggs and season with salt and pepper.

  • Dip the tomato slices in the flour, then in the egg, then in the cornmeal, pressing to help it adhere. Transfer the slices to a wax paper–lined baking sheet. Dip the okra in the flour, then in the egg, then in the cornmeal, pressing to help it adhere. Transfer the okra to the baking sheet.

  • In a very large skillet, heat 1/4 inch of canola oil until shimmering. In batches, fry the tomatoes and okra over moderately high heat until crisp, 3 minutes for the okra and 5 minutes for the tomatoes. Transfer to paper towels to drain.

  • Spread the vinaigrette in the rolls and fill with lettuce, the fried green tomatoes and okra, and pickled onion. Top with chives and serve with hot sauce.

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