Chaffle Po’ Boy

As you may have noticed after the Fathead Runzas post, I’m on a kick of doing keto versions of regional recipes. This one was actually my husband’s idea, when I asked him to brainstorm famous sandwiches I could make using chaffles. He thought for a second and then said “How about a Po’ Boy?” The wheels started spinning, and here I am with another recipe. I’m feeling a bit like Ignis from Final Fantasy XV these days, but I’ll take it.

The base of this one is the chaffle recipe. I waffled (ha!) between doing the standard Wonder Bread chaffle or trying something a little different. For this one, I did a modification of the Wonder Bread recipe by adding Greek yogurt instead of the mayonnaise. This gives it a sourdough taste. And since the standard Po’ Boy is on a baguette, I added shredded cheddar to the top and bottom to give that crispy outside. So to make them, whisk together two eggs, two tablespoons of almond flour, two tablespoons of full-fat Greek yogurt, and 1/4 teaspoon of baking powder. For each chaffle, sprinkle a tablespoon of cheddar directly onto your preheated Dash mini-waffle iron, pour 1/4 of the batter onto it (you may need to spread it around with the back of a spoon or rubber spoonula), and top with another tablespoon of cheddar before closing the iron. Cook for 3-5 minutes. I usually like to go closer to 5, but it’ll depend on how hot your Dash runs. You can check on them without doing them any damage. Keep going until you have 4 chaffles.

While you’re cooking the chaffles, you can work on the Cajun slaw sandwich topping. Start off with a cup of shredded coleslaw mix and put it in a small bowl. In another small bowl or ramekin, stir together 3 tablespoons of mayonnaise, 1 tablespoon of full-fat Greek yogurt, a teaspoon of Tabasco sauce, and 1/2 teaspoon each of Worcestershire sauce and Cajun seasoning. Pour that into the bowl with the slaw and stir to coat. Easy peasy!

The fish is a bit less easy, but it’s still completely doable. You’ll want two filets of a flat white fish. The gold standard is catfish, but I used flounder because it’s what I had. Tilapia would also be fine. Make sure they’re about 3-4 ounces each. On a large plate, combine 1/3 cup each of grated Parmesan cheese (I like the shelf-stable variety since it’s a bit dryer, but make sure you find a brand you trust) and pork rind crumbs. Add a teaspoon of Old Bay seasoning and 1/2 teaspoon of garlic powder, as well as black pepper to taste. Toss all of those to combine and set it next to your cooktop. In a bowl, combine 1/4 cup of heavy cream with 1/2 teaspoon of lemon juice. It’ll thicken up and make a buttermilk-like substance, only with many fewer carbs. Heat up 1/4 cup of avocado oil in your enameled cast-iron skillet over medium-high heat. When it’s hot enough, dip your fish into the buttermilk, coat with the crumbs, then place it very carefully into the oil. Cook for 3 minutes per side. I like to turn these with a flexible pancake turner because it supports the fish and keeps it from breaking up as it turns. It’s also really thin, so it’s less likely to knock off any of the coating. You know that meme about how by the time you’re in your 30s, you have a favorite spatula? This has been mine for several years now.

To plate this, top a chaffle with the fish, top the fish with some sliced tomato if you want, top the tomato with the slaw, and then put the top bun on. Make sure you eat it with some extra napkins, because it gets messy!

Chaffle Po’ Boy

Take a trip to New Orleans without leaving home by making this low-carb keto po' boy sandwich.

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Prep Time 15 mins

Cook Time 10 mins

Course Main Course, sandwich

Cuisine American

Servings 2

Calories 801 kcal

Equipment

• Dash mini-waffle iron

Ingredients

  

For the Chaffles

• 2 large eggs
• 2 tbsp almond flour
• 2 tbsp full-fat plain Greek yogurt
• 1/4 tsp baking powder
• 1/2 cup shredded cheddar cheese

For the Cajun Slaw

• 1 cup coleslaw mix
• 3 tbsp mayonnaise
• 1 tbsp full-fat plain Greek yogurt
• 1 tsp Tabasco sauce
• 1/2 tsp Worcestershire sauce
• 1/2 tsp Cajun seasoning

For the Fried Fish

• 1/4 cup avocado oil
• 2 3-4 ounce flat white fish filets catfish, flounder, or tilapia
• 1/4 cup heavy cream
• 1/2 tsp lemon juice
• 1/3 cup grated Parmesan cheese
• 1/3 cup pork rind crumbs
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• black pepper to taste

For Assembly

• 1 medium Roma tomato sliced

Instructions

 

For the Chaffles

• Mix together the eggs, almond flour, yogurt, and baking powder in a small bowl until it's a smooth batter.
• Preheat your Dash. Once the light turns off, sprinkle a tablespoon of the cheddar onto the grate, then pour 1/4 of the batter on top. You may need to spread it out with the back of a spoon as the batter is thick. Sprinkle another tablespoon of cheddar on top, close the Dash, and cook for 3-5 minutes, until the cheese is crispy and golden brown. Repeat for the remaining 3 chaffles.

For the Cajun Slaw

• Put the coleslaw mix into a medium bowl. In a small bowl, combine the mayonnaise, yogurt, tabasco, Worcestershire, and Cajun seasoning. Pour over the coleslaw mix and toss to combine.

For the Fried Fish

• Heat the oil in an enameled cast-iron skillet over medium-high heat.
• In a bowl, mix the heavy cream and lemon juice together until it thickens. Place the bowl near your cooking surface.
• On a dinner plate, combine the Parmesan, pork rind crumbs, Old Bay, garlic powder, and pepper until evenly mixed. Place the plate near your cooking surface.
• Dip a fish filet in the cream mixture, then dredge in the crumbs. Place it gently into the oil and repeat with the remaining fish filet. Cook for 3 minutes, then turn very carefully with a thin and flexible spatula. Cook for another three minutes, until golden brown, then remove from the heat.

For Sandwich Assembly

• Place a chaffle, pretty side down, on your serving plate. Top with a fish filet and half the tomato slices. Top the tomato slices with the slaw, and then top with another chaffle, pretty side up.
• Macros per serving: 801 calories, 3 grams net carbs, 39 grams protein, 71 grams fat. This is estimating the amount of cream, oil, and crumbs actually used, rather than the whole amounts.

Keyword chaffles, fish, keto, lchf, low carb, sandwich

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