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Crispy Air-Fried Fish Po' Boys with Spicy Chipotle Slaw

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
4 servings
Lunch Southern
Crispy Air-Fried Fish Po' Boys with Spicy Chipotle Slaw
Ingredients
  • cooking spray
  • 4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup panko bread crumbs
  • 1/4 cup cornmeal
  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground dried chipotle pepper
  • 3 cups shredded cabbage with carrot (coleslaw mix)
  • 1/4 cup chopped fresh cilantro
  • 4 hoagie rolls, split lengthwise and toasted
  • 2 tablespoons crumbled queso fresco
  • 4 lime wedges
Instructions
1
Preheat the air fryer to 400 degrees F (200 degrees C).
2
Prepare the cooking surface by spraying it with a non-stick cooking spray to prevent food from sticking.
3
Clean and dry the fish fillets thoroughly, removing any excess moisture with paper towels to ensure even cooking.
4
In a shallow dish, mix together the flour, black pepper, salt, and garlic powder to create a coating for the fish.
5
In another shallow dish, whisk together the egg and water until well combined to serve as a binding agent.
6
In a third shallow dish, combine the bread crumbs and cornmeal to add crunch to the fish coating.
7
Dip each fish fillet into the flour mixture, then the egg mixture, and finally the bread crumb mixture to coat evenly.
8
Spray the coated fish fillets with additional cooking spray and arrange them in a single layer in the prepared air fryer basket, cooking in batches if necessary.
9
Cook the fish fillets in the preheated air fryer for 6 to 10 minutes, or until the breaded coating is golden brown and flakes easily with a fork.
10
While the fish is cooking, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium-sized bowl to create a tangy slaw.
11
Add the coleslaw mix and cilantro to the bowl, stirring until everything is well coated.
12
Once the fish is done cooking, serve it in hoagie rolls and top with the chipotle slaw, queso fresco, and a squeeze of lime juice.