102 TRIPLE-DECKER FISH BLT | Hooks, Lies & Alibis with Chef John Folse | LPB
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Saturday, December 15, 2018
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Prep Time: 30 Minutes
Yields: 6 Servings

Louisiana is known for its sandwiches: po’boys, muffalettas, fish BLTs. Try using a little spicy ketchup or even rémoulade sauce to enhance the flavor of this sandwich.

12 (3-ounce) fish fillets
12 slices bacon
6 green leaf lettuce leaves
2 large Creole tomatoes, cut into ½-inch thick slices
¼ cup olive oil
1 cup seasoned flour
18 slices sourdough or white bread, toasted
1 cup tartar sauce
2 avocados, peeled and thinly sliced
12 dill pickle spears

In a large skillet, cook bacon over medium-high heat until browned and crisp and fat is rendered. Using tongs, transfer bacon to paper towels to drain then set aside. Reduce skillet heat to medium, add olive oil and dust fish fillets well with seasoned flour. Add fillets, a few at a time, to skillet and sauté 4–6 minutes on each side or until fish flakes easily, turning once. Remove fish from pan and drain on paper towels. Set aside and keep warm. Continue until all fish are cooked. To assemble, lay bread slices on a clean surface and spread each with a generous amount of Tartar Sauce. Working in layers, place a lettuce leaf each on 6 slices of bread. Top each lettuce leaf with 2 slices of tomato and 2 slices of bacon. Place another slice of bread on top of each layered sandwich and top with avocado slices and fish fillets. Close sandwiches with remaining bread, tartar sauce side down. Insert a long toothpick or skewer into each sandwich to hold together. Cut in half and serve along side dill pickle spears.

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