Ranch Buffalo Tilapia Po'boy with Quick Pickled Onion

This recipe is courtesy of Cory Caldwell and the Jefferson State Culinary and Hospitality Institute


2 8 oz. Tilapia fillets, cut in half
1/2 Red Onion, sliced as thinly as possible
2 Celery stalks, julienned
1 cup Flour
1 cup Semolina
1 cup Cornmeal
2 Tbsp. Pickle spice
1/4 cup Sugar
1/4 cup Salt
1/2 cup Apple Cider Vinegar
1/2 cup Water
2 Eggs, beaten
Moore's Creamy Ranch Buffalo Wing Sauce
Canola Oil
4 Hoagie Rolls


1. Heat fry oil to 365 degrees. 
2.  Butter and toast the Hoagie Rolls
3.  Soak the Onion and the Celery in water, vinegar, and pickle seasoning.
4.  Combine Semolina and Cornmeal and set aside
5.  Season Flour with Sugar and Salt and set aside
6.  Dredge fish fillets in flour mixture, then egg, then cornmeal mixture
7.  Fry fillets in oil until golden brown, being careful not to crowd the fryer or pot
8.  Drizzle Moore's Creamy Ranch Buffalo Wing Sauce over each fish fillet
9.  Top each hoagie roll with a fish fillet and some of the pickled onion/celery mixture.
10. Enjoy!