Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

15 mins
30 mins
15 mins
4 sandwiches


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crispy Fish:
Chipotle Slaw:


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

  • 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.

  • 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.

  • 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.

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

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

Cook's Note:

Any 4- to 6-ounce white fish fillets (cod, flounder, or tilapia) can be used for these sandwiches.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

899 calories; protein 45.3g; carbohydrates 106.1g; fat 34g; cholesterol 145.2mg; sodium 1312.4mg. Full Nutrition