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