Yum! Make po’ boy sandwiches at home

Canadian chef and TV personality Chuck Hughes is known for serving up mouthwatering comfort food at his Garde Manger and Le Bremner restaurants in Old Montreal. Here are Hughes' recipes for fried haddock po' boy sandwiches and maple pecan pie.

Fried haddock or cod po' boy

Yield: 4 servings. Total time: 35 minutes. Prep time: 20 minutes. Cook time: 15 minutes. Level: Intermediate.


  • For the po

    • 1 cup all-purpose flour
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon ground cayenne pepper
    • 1 (12-ounce) bottle medium bodied beer
    • Canola oil
    • 8 (3-ounce) fillets fresh haddock or cod
    • Sea salt and freshly ground black pepper
    • 2 baguettes, cut into a 6 to 8-inch piece per portion and cut in half lengthwise
    • 2 to 4 tablespoons or 2 nubs of butter
    • Tartar sauce, recipe follows
    • Iceberg lettuce, julienned, for garnish
  • For Chuck

    • 4 tablespoons homemade mayonnaise, recipe follows
    • 1 bunch arugula, chopped
    • 1 large shallot, finely chopped
    • 1 large dill pickle, chopped
    • 1 tablespoon capers, chopped
    • 2 anchovies, minced
  • For the homemade mayonnaise:

    • 2 whole eggs
    • 1 tablespoon Dijon mustard
    • 4 cups canola oil
    • 1/2 cup water
    • Zest of 1 lemon and juice of 1/2 lemon
    • Dash kosher salt
    • Freshly ground black pepper


Baking Directions:

To make the po' boys:Put the flour, salt and cayenne in a bowl, and mix well. Add the beer and stir until just incorporated. Mix no more than is necessary to prevent dissipation of the bubbles.Put at least 3 inches of canola oil in a deep fryer, and bring to 375 degrees F. (Or, in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.)Cut the haddock fillets into 3-inch pieces. Season the fish with sea salt and black pepper.When the oil is at temperature — (if you don't have a thermometer you can test it by dropping a bread crouton in. If it sizzles on hitting the oil, it's ready) — dip the haddock pieces in the batter, and let the excess drain by holding it up briefly above the bowl before placing into the pan. Lay the fish into the hot oil slowly to make sure the oil hits all the surface area. Cook about 2 to 3 minutes on one side and flip over for another 2 minutes. You are looking for a golden brown color and crisp exterior. When ready, lift the fillets out with tongs and lay on paper towels, to absorb the excess surface oil.Open out the split baguette and place inside down in a large pan coated with a nub of butter, melted, on medium heat, for about a minute. This will pan grill the inside of the bread making it buttery and toasty. To assemble: Spread tartar sauce on both sides of the bread, lay on two pieces of fish and add a final little crunch of some finely sliced iceberg lettuce. Directions for the homemade mayonnaise:Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt and pepper, to taste. Set aside.Directions for Chuck's Tartar Sauce:Place 4 tablespoons of mayonnaise in a bowl and add all the ingredients. Mix together. Mixture should be green, chunky and not too runny.

Maple pecan pie

Yield: 8 servings. Total time: 3 hours 55 minutes. Prep time: 20 minutes. Inactive prep time: 3 hours. Cook time: 35 minutes. Level: Easy.


    • Pastry
    • 1 2/3 cups all-purpose flour, plus more for dusting
    • 1/2 cup or 1 stick unsalted butter, chilled, coarsely chopped
    • Pinch salt
    • 1 egg, chilled
    • 1 tablespoon ice water, plus more if needed
    • Filling
    • 1/3 cup maple syrup
    • 1 egg
    • 1 1/2 cups brown sugar
    • 1/2 cup whipping cream
    • 1 cup pecans
    • Serving suggestion: Ice cream or whipped cream, for serving


Baking Directions:

To make the pastry: In a food processor, combine the flour, butter and a pinch of salt, and pulse until the mixture resembles big breadcrumbs. Whisk the egg and 1 tablespoon ice water in a bowl until combined. With food processor motor running, add the wet mixture to the flour mixture. Process until mixture begins to form large clumps, stopping the machine before the mixture forms a ball. If it needs a bit more water, add it. You want the dough to just barely hang together, and not be too wet.Turn the pastry out onto a work surface, and knead very gently to bring the dough together. Form the dough into a disk shape, wrap in plastic wrap, and refrigerate for at least 1 hour. Two is even better.Preheat oven to 350 degrees F.Using a light dusting of flour on your board and rolling pin, roll out the dough to the desired thickness. Lay the dough into the pie plate, and prick with a fork all over, trim and decorate the edge of the pie as you wish.To make the filling: In a large bowl, combine the maple syrup, egg, sugar and cream, and stir well to mix. Transfer the filling mixture to the pastry-lined pie dish. Top with the pecan nuts, and bake for about 35 minutes, or until set. Let cool before serving.Serve the pie with vanilla ice cream or whipped cream.