What you need - Ingredients list

Fish Po’boy
0:15 prep
0:22 cook
Fish Po’boy

A quick and easy lunch option that is set to satisfy.

0:15 prep
0:22 cook


  • 425g packet frozen Birds Eye Oven Bake Fish - Potato Crumb
  • 3 cups finely shredded red cabbage
  • 1 small red apple, cut into julienne strips
  • ¼ cup small fresh coriander leaves
  • ¼ cup French dressing
  • 1/3 cup mayonnaise
  • 6 small Vietnamese style long rolls or crusty mini rolls, cut in half
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Step 1

Cook frozen Birds Eye Fish following packet directions.

Step 2

Toss cabbage, apple, coriander and dressing together in a bowl. Spread mayonnaise in rolls and fill with salad.

Step 3

Cut each fish fillet in half lengthways and place in each roll. Serve immediately.

Tip Omit dressing and combine mayonnaise with salad for a creamy style slaw filling.