There are plenty of fish in the sea and even more ways to enjoy them in a sandwich — here are three to try from around the world.
NEW ORLEANS, USA
Po’ Boy
With its thin, crusty exterior and pillowy interior, the New Orleans-style French roll sets Louisiana’s legendary handheld apart from a standard sub. Po’ boys date back to the 1920s, when they were given out for free to feed striking streetcar workers who were nicknamed “poor boys.” Po’ boys come with a variety of savory fillings, but fried catfish is a classic that offers a taste of the state’s famed soul food. Where to try it: The “half & half” at no-fuss stalwart Domilise’s offers the best of both worlds for indecisive orderers, packed with your pick of two seafood fillings (choose from catfish, shrimp and oyster).
BERMUDA
Fish Sandwich
Slices of raisin bread add a sweet tinge to Bermuda’s hearty fish sandwich, which is made with deep-fried white fish, such as wahoo, snapper or grouper. Coleslaw, tartar sauce and hot sauce are typical add-ons, but you’ll find creative riffs on it across the island. Where to try it: New York-based chef Marcus Samuelsson reportedly swears by the Art Mel’s Spicy Dicy rendition, in which snapper is flash-fried in soybean oil for an ultralight texture.
DENMARK
Pickled Herring Smørrebrød
Since the Middle Ages, the open-face smørrebrød has been a lunch staple, featuring dense rye bread (rugbrød), butter and an array of toppings. The pickled-herring iteration, with onions, capers and herbs, makes use of the preserved fish that is a Danish essential. Where to try it: Copenhagen’s centuryold Slotskælderen offers smørrebrød with various styles of herring, including curried or fried.
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