Fried Fish Po’ Boy Wrap

I recently came up with this recipe, and it is already highly requested. AP to the Father for that thing! I created it visiting one of my favorite families, which I’m sure largely contributed to its success. When you cook happy, it turns out delightfully!

The Fried Fish Po Boy Wrap is perfect for Sabbath, and is a nice departure from cold-cut sandwiches and salads. This handheld meal offers a light and satisfying pescatarian option, and is made using fried white fish. The recipe below is flexible and can be used with any mild, white fish you prefer. Co-staring a delicious and tangy remoulade, this wrap is sure to hit the spot for adults and children!


  • 4 – 6 white fish fillets (whiting, pollock, flounder)

  • 4 – 6 extra-large flour wraps

  • Shredded lettuce

  • Sliced tomatoes

  • Red onion, sliced thin

  • 1 bag of JuJu’s Fish Fry mix

  • 1 teaspoon Tony Chachere’s Creole seasoning

  • Juice from half a lemon

  • 1 egg

  • Couple splashes of milk

Fish Frying Directions

  • Clean and rinse fish well and add to a bowl.
  • Squeeze 1/2 a lemon and add approximately 1-2 teaspoon of Cajun seasoning to the bowl and completely coat fish. Don’t over season but be sure every piece of fish is sprinkled. Allow to sit in this mixture for at least 15 minutes.
  • Prepare egg wash with egg and a couple splashes of milk (approximately 3 tablespoons). Be sure to turn on deep fryer, or stove to heat up your oil to at least 375 degrees.
  • Remove a fillet of fish from the marinade, allowing excess to drip off, and add to the egg wash. Coat completely.
  • Remove fillet from egg wash, allowing excess to drip off completely, and add to JuJu’s Fish Fry mix. Coat fish completely and add to the fryer or pan.
  • DON’T overcrowd the fryer/pan. I recommend cooking in batches of two, and no more than three. Adequate spacing allows for even frying.
  • Fry all fish and set aside.

Wrap Assembly Directions

  • Lay flour tortilla on flat surface.
  • First add a thin layer of shredded lettuce.
  • Add tomato, then onion, and top with another thin layer of lettuce. It is important to follow the given order of assembly to avoid sogginess.
  • Add 1 fillet of fish on top of lettuce, and add one final thin layer of lettuce.
  • Top with nice portion of remoulade and wrap.
  • Cut in half and serve with extra remoulade on the side.

remoulade Ingredients

  • 1 cup of mayonnaise

  • 3 tablespoons Dijon mustard

  • Juice of half a lemon

  • 1 – 1.5 tablespoons of capers

  • 1 – 1.5 tablespoon of relish

  • 1 cap full of white vinegar

  • 1 tablespoon Creole seasoning

  • 1 clove of garlic, smashed and minced

  • 1 – 2 teaspoons hot sauce

  • 1/2 teaspoon white granulated sugar

  • 1 tablespoon Worcestershire sauce

  • 1/2 – 1 teaspoon garlic powder


  • Add mayo, dijon, vinegar, hot sauce, garlic, garlic powder, sugar, Worcestershire, Creole seasoning and lemon juice to a blender and blend until combined and smooth.
  • Pour mixture into bowl.
  • Add relish and capers and stir to combine.
  • Taste and adjust hot sauce if desired.
  • Refrigerate for at least 2 hours if possible before assembly/use.

Quick Tips:

  1. This wrap holds nicely, even when assembled the evening going into the Sabbath. You can also hold off assembly until just before consumption. Allow the fish to sit on the stove/counter covered with foil to keep crispy and room temperature.
  2. If using a deep fryer, don’t just drop the fish in. Holding the tail of the fillet, carefully lower the fish, dragging it across the hot oil from side to side. Do this until you lower it about half way, and release. This keeps the fish from sticking to the basket. This is especially important if using a wet batter.

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