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Fish Po-Boy with chilli mayonnaise


  • Place the flour in one bowl, the egg mixed with milk in another, and the crumbs in a third bowl.
  • Flour the fish, dip in the egg wash and then coat in the crumbs and set aside.
  • Heat the vegie oil in a large wok or heavy-bottomed pot to 180°C.
  • Toss the tomatoes, chilli and spring onions with the juice of 1-2 limes and the olive oil.
  • In another bowl, combine the mayonnaise, sweet chilli sauce, sambel and the juice of ½ lime until well combined.
  • Then fry the fish until golden brown and drain well on kitchen paper towels.
  • At the same time, slice the bread lengthways, spray with oil and cook on a preheated ridged grill. Then spoon the salsa on the bread and top with the lettuce and fish.
  • Smear the other side of the bread with mayo, place on top of sandwich, cut in half and serve.


  • plain flour
  • 1 egg
  • ¼ cup milk Panko crumbs (or packet breadcrumbs)
  • 4 x 120 gm pieces of fish
  • 6 cups vegetable oil
  • 6 large cherry tomatoes, quartered
  • 1 small red chilli, seeded & sliced
  • 2-3 spring (green) onions, finely sliced
  • juice of 2½ limes
  • a splash of olive oil
  • 3 heaped tbsp mayonnaise
  • a good slurp of sweet chilli sauce
  • 2 heaped tspn sambel oelek (or any chilli paste)
  • 1 large French baguette, cut into 4 crossways
  • olive oil spray
  • iceberg lettuce leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm