Grouper Pita Po’ Boys

July 12, 2017
|By TOUFAYAN BAKERIES
Category, Cuisine,

Everything you could want inside of a stuffed Toufayan pita. Recipe courtesy of nutritionnuptials.com

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40 po boy
Yields1 Serving
Remoulade Sauce
 1/4 cup olive oil mayonnaise
 1/4 cup skyr-style yogurt
 1 tbsp Dijon mustard
 1/2 tbsp freshly squeezed lemon juice
 1/2 tbsp finely chopped flat-leaf parsley
 1/2 tbsp hot sauce (consider Louisiana-style or piri piri)
 1 tsp whole-grain mustard
 1 clove garlic, minced
 1 tsp capers, roughly chopped
 1/2 tsp Worcestershire sauce
 1/2 tsp Cajun seasoning (or more, depending on spice level)
 1 scallion, finely chopped
 1/8 tsp cayenne pepper (may omit, depending on spice level)
Grouper Nuggets
 1 grouper fillet (2/3lb)
 1/4 cup cornmeal
 2 tbsp panko
 2 tbsp hemp seeds
 1 tsp chopped parsley
 1 tsp chopped scallion
 1/8 tsp cayenne pepper (may omit depending on spice level)
 1 egg
 1 tbsp kefir or buttermilk
For Po' Boys
  2 Toufayan Pitas of your choice
 1 cup chopped romaine
 1 medium tomato, sliced
1

In a small bowl, mix remoulade ingredients together and allow to chill for 1 hour.

2

Preheat oven to 425 degrees F

3

Mix cornmeal, panko, hemp seeds, parsley, scallion, and cayenne pepper together in a shallow bowl

4

Whisk egg and kefir together in a separate shallow bowl

5

Cut grouper into bite size pieces. Dip grouper pieces into egg wash, then into cornmeal mix and completely cover in breading. Place on a baking sheet lined with parchment paper.

6

Bake for 12 minutes on each side. Pieces should be lightly browned and crispy.

7

While grouper is baking, cut pita in half and lightly toast to warm and crisp

8

To assemble po' boy, lightly spread a thin layer of remoulade inside pita pocket. Layer grouper nuggets, tomato, and romaine inside pocket. Top with additional remoulade sauce

Ingredients

Remoulade Sauce
 1/4 cup olive oil mayonnaise
 1/4 cup skyr-style yogurt
 1 tbsp Dijon mustard
 1/2 tbsp freshly squeezed lemon juice
 1/2 tbsp finely chopped flat-leaf parsley
 1/2 tbsp hot sauce (consider Louisiana-style or piri piri)
 1 tsp whole-grain mustard
 1 clove garlic, minced
 1 tsp capers, roughly chopped
 1/2 tsp Worcestershire sauce
 1/2 tsp Cajun seasoning (or more, depending on spice level)
 1 scallion, finely chopped
 1/8 tsp cayenne pepper (may omit, depending on spice level)
Grouper Nuggets
 1 grouper fillet (2/3lb)
 1/4 cup cornmeal
 2 tbsp panko
 2 tbsp hemp seeds
 1 tsp chopped parsley
 1 tsp chopped scallion
 1/8 tsp cayenne pepper (may omit depending on spice level)
 1 egg
 1 tbsp kefir or buttermilk
For Po' Boys
  2 Toufayan Pitas of your choice
 1 cup chopped romaine
 1 medium tomato, sliced

Directions

1

In a small bowl, mix remoulade ingredients together and allow to chill for 1 hour.

2

Preheat oven to 425 degrees F

3

Mix cornmeal, panko, hemp seeds, parsley, scallion, and cayenne pepper together in a shallow bowl

4

Whisk egg and kefir together in a separate shallow bowl

5

Cut grouper into bite size pieces. Dip grouper pieces into egg wash, then into cornmeal mix and completely cover in breading. Place on a baking sheet lined with parchment paper.

6

Bake for 12 minutes on each side. Pieces should be lightly browned and crispy.

7

While grouper is baking, cut pita in half and lightly toast to warm and crisp

8

To assemble po' boy, lightly spread a thin layer of remoulade inside pita pocket. Layer grouper nuggets, tomato, and romaine inside pocket. Top with additional remoulade sauce

Notes

Grouper Pita Po’ Boys
IngredientsDirections