Tilapia or Chicken Po-Boys

• ¼ cup canola oil
• 1lb Lemon Butter Breaded Tilapia Portions or 24 oz Lemon butter Chicken Cutlets
• 1 tsp Fresh Market Cajun Seasoning
• 8 oz Creamy Coleslaw or Pepper Vinegar Slaw
• 4 ct Ciabatta Rolls
• Legal Sea Foods Remoulade

Heat the oil over medium heat in a cast-iron skillet or sauté pan until shimmering. Lay the breaded fish or chicken pieces in one layer on a plate and sprinkle the Cajun seasoning evenly over all sides. Carefully add the fish or chicken to the skillet and pan fry until golden brown and cooked through (2-3 minutes per side for fish or until the internal temperature is 145F; 3-4 minutes per side for chicken or until the internal temperature is 165F). Remove the fish or chicken to a paper-towel lined plate.

While the fish or chicken is cooking, cut the ciabatta rolls open with a serrated bread knife. Spread the remoulade on each side of the roll.

To serve: For fish place 2 pieces of fish on the bottom of each roll. Add slaw on top of the fish and add the top portion of the roll. For chicken, place 1 cutlet on the bottom of each roll, add slaw on top of the chicken and the top portion of the roll.

*If you'd like to use shrimp, use 1 lb raw peeled and deveined shrimp and 1 tbsp canola oil and follow the rest of the ingredients & instructions.