When the footlong slab of snapper arrived on my dinner plate (really more like a platter) at Suppenkuche the other night, I immediately had visions of serving it as a sandwich, pork tenderloin style. I saw it spilling over the sides of an undersized hamburger bun like the Wiener schnitzel-inspired pork sammies of Hoosier land, its golden bread a glistening testament to German cuisine.
I ate about half my fish, and so did my future mother-in-law, so I ended up with a whole serving of snapper leftover. I abandoned my Indiana sandwich dreams and instead turned to New Orleans for inspiration to create a sort of makeshift po'boy. To hear about my supper, .
I purchased some soft French sandwich rolls, then heated the fish separately, leaving the bread untoasted. I whipped up a little spicy mayo by mixing mayonnaise with a touch of hot sauce, relish, and a pinch of salt. Sliced cucumbers and crisp lettuce provided the garnish: since Suppenkuche served the fish with cucumber salad, I figured the flavor combo would work. Indeed, the hybrid German/Indiana/Louisiana schnitzel po'boy was delicious.
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