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1
Heat the oil in a large, deep pot over medium heat until it reaches 375 degrees F on a candy thermometer.
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2
Preheat the oven to 300 degrees F.
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3
In a medium bowl, combine the flour, seafood seasoning, baking soda and a pinch of salt.
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4
Make a well in the center of the flour mixture and gently stir in the beer.
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5
Mix with a fork until just combined.
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6
Dip the fish fillets in the batter, coating the fish generously.
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7
Fry the fish: Start by dipping about one-third to one-half of a fillet into the oil and wait for the batter to start puffing before sliding the rest of the fillet in.
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8
Fry the battered fillets until golden brown and crispy, turning once, about 5 minutes.
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9
Drain on paper towels, blotting excess oil.
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10
Arrange the fish on a baking sheet lined with a cooling rack, and hold in the oven until serving.
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11
Slice the po'boy rolls lengthwise almost three-quarters of the way through and scoop out some of the insides.
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12
Schmear the rolls with tartar sauce.
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13
Add the fried fish and top with some lettuce, pickles, tomatoes and red onion.
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14
Slice the sandwich in half on the bias before serving.
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15
Combine the mayonnaise, shallots, cornichons, mustard, celery salt, cayenne and malt vinegar in a bowl.
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16
Season with salt, if needed.
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17
Cover and refrigerate until ready to use.
