Try our cod po' boy recipe, then check out our shrimp po boys, prawn gumbo and brisket recipes.


  • 1 stick celery, finely chopped
  • ½ yellow pepper, finely chopped
  • ½ small red onion, finely chopped
  • 1 tsp white wine vinegar
  • a pinch sugar
  • 100g mayonnaise
  • 2 gherkins, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp lemon juice
  • 4 firm fillets skinless white fish (such as cod or haddock)
  • 50g butter, melted
  • 4, or 1 large soft baguette cut into 4 pieces white sub rolls
  • ¼ iceberg lettuce, finely shredded


  • 1 tbsp paprika
  • 2 tsp onion granules
  • 2 tsp garlic granules
  • 1 tsp cayenne
  • 2 tsp ground white pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano


  • STEP 1

    Combine the celery, pepper, onion, vinegar, sugar and a pinch of salt in a bowl, and mix well. Set aside.

  • STEP 2

    Mix together the mayo, gherkins, garlic and lemon juice with a pinch of salt and pepper in a bowl. Set aside.

  • STEP 3

    Heat a barbecue for direct cooking. For the spice mix, combine the paprika, onion powder, garlic powder, cayenne, white pepper, thyme, oregano and 1 tbsp of salt in a wide, shallow bowl. Dip the fish fillets in the melted butter until fully coated, then dip into the spice mixture to coat.

  • STEP 4

    If using a fish cage, put the fish inside and secure the cage. If not, make sure the grill is clean and oil the bars using a piece of kitchen paper, cloth or a brush (don’t pour oil directly onto the grill). This will help prevent the fish from sticking.

  • STEP 5

    Cook the fish for 5 minutes on each side or until cooked through and blackened in places – the exact cooking time will depend on the thickness of the fillets.

  • STEP 6

    Split the buns, spread with the mayonnaise and add some of the lettuce and chopped salad. Top with the fish, then close the sandwiches and serve.


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