sheet pan fish po’boys with bang bang tartar sauce! I’m using @The Gorton's Fisherman crispy battered fish fillets, which have a sturdy, even crunchy coating and beautifully flaky inside...a timeless classic for a reason (and the sauce levels everything up.) full recipe below! -1 package Gorton’s Crispy Battered Fish Fillets -4 hoagie rolls -3 tbsp butter -1 garlic clove, crushed -1/2 cup mayonnaise -2 tbsp Thai sweet chili sauce -2 tbsp chopped dill pickles plus a splash of the pickle juice -1 tbsp sriracha -Squeeze of fresh lemon juice -Shredded lettuce -Sliced tomato Arrange the fish fillets on a large sheet pan and bake at 425°F for 12 minutes. Flip the fillets over, then add the hoagie rolls, cut-side up, to the same sheet pan. Meanwhile, melt the butter with the crushed garlic clove in the microwave. Brush the cut sides of the rolls generously with the garlic butter, then return the sheet pan to the oven for 8–10 minutes, until the fish is golden and crispy and the rolls are toasted. While everything bakes, stir together the mayonnaise, sweet chili sauce, chopped dill pickles, sriracha, pickle juice, and lemon juice to make the bang bang tartar sauce. Spread a generous layer of the bang bang tartar sauce onto each toasted hoagie roll. Pile on the crispy fish fillets, then top with shredded lettuce and sliced tomato. Serve immediately while the fish is hot and crispy. #GortonsPartner
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