Toasted Fish Stick Subs or Po Boys, are a tasty dinner recipe idea for days when you want a quick bite. These subs feature a homemade tartar sauce that is equally quick.
Thank you Gorton’s Seafood for making this tasty recipe possible. All views expressed are our own.
One of the most iconic foods from my childhood is Gorton’s Fish Sticks.
My mom would make us them every weekend. Sometimes, they were served with mashed potatoes and corn, and other times in a melt. For melts, she always bought the famous plastic-wrapped yellow cheese slices and would whip up some impromptu tarter sauce for us.
You have no idea how tasty fish sticks+melted yellow cheese+tarter sauce + toasted bread is until you try it!
Now, as a mom to three, I like to whip up some of the same quick dishes my mom prepared for us. However, I like to add my own twists to them. Subs or “grinders” like we call them here in New England are some of my favorite quick bites. They are so easy to make, and you can pretty much throw anything in them to make them scrumptious.
Back in the early 90’s toasted white bread was my mom’s bread of choice, but times have changed. Lately, I am a more of a soft torpedo rolls kind of mom. I mean how can you go wrong with cloud-soft bread?
Paired with the irresistible crunch of Gorton’ Fish Sticks, and some melted American Cheese and you have a tasty sub. Oh, but I am not done! Add in some fresh tarter sauce, and some crunchy veggies and you really make a meal of this sandwich!
Plus, it is totally perfect for the Lenten season for any of you looking for a meat-free meal!
Want to recreate these Toasted Fish Stick Subs? Here is what you will need:
Toasted Fish Stick Subs
- baking sheet
- cutting board and knife
- 25 whole Gorton's Fish Sticks baked according to the instructions
- 5 soft torpedo rolls
- 1 cup romaine lettuce
- 1 large tomato sliced
- ¼ cup sliced red onion
- 5 slices yellow American Cheese
- ¼ cup dill relish
- ⅓ cup mayo
- Bake fish sticks according to the package instructions. Once fish sticks are done, cut them in half.
- Slice torpedo rolls in half. Line the bottom half with fish stick halves.
- Cut the American cheese diagonally and line the slices over the fish sticks
- Place the subs on a baking sheet and return to the warm oven to let the cheese melt using the residual heat from baking the fish sticks.
- Once the cheese is melted (about 5 mins) add the cold veggies.
- To prepare the tarter sauce, simply mix the relish and mayo.
- Spread it on the inside top bun and enjoy!
These subs were such a hit with our family! My kids just love Gorton’s Crunchy Fish Sticks. We buy the large 44 ct bags so that we can get a few meals out of them. I love how I can use just what I need and easily return the rest to the freezer.
These fish sticks are made from 100% wild Alaskan Caught Pollock. You can find Gorton’s Seafood products in the frozen seafood aisle of your market.