Shrimp Po Boy Sandwich Recipe Video
Shrimp Po Boys are a staple in Cajun and South Louisiana cuisine; especially in New Orleans. Po Boy is a familiar term used to describe a submarine sandwich served on long French bread rolls. They are typically filled with some sort of fried seafood or any other hot sandwich meat; like hot roast beef or hot sausage.
Ingredients
| Shrimp | 1 Pound | |
| Catfish filets | 3 | |
| Shrimp & fish fry mix | 1 Cup (16 tbs) | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Sea salt | 1 Tablespoon | |
| Creole seasoning | 2 Tablespoon | |
| Eggs | 2 | |
| Milk | 1 Cup (16 tbs) | |
| Canola oil | 1 Cup (16 tbs) | |
| French bread | 1 | |
| Shredded lettuce | 1 Cup (16 tbs) | |
| Tomatoes | 1 | |
| Sliced dill pickles | 2 Tablespoon |
Directions
The Seafood: Prepare your Shrimp by peeling completely and slice the top open to remove the dark vein. Prepare Catfish by cutting into strips somewhat like chicken tender strips.
Seafood Batter: Prepare the egg wash by breaking an egg into a mixing bowl. Wisk in some milk (maybe a cup). Squeeze in a wedge of lemon or lime juice. In another mixing bowl, pour in the Shrimp & Fish Fry mix. Add ½ cup of flour, 1 tablespoon Sea Salt and 2 tablespoons Tony’s. Stir altogether well.
The Oil: Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil. Always be careful to leave 2-4” from the top to leave room for the oil to bubble up. Optimal temperature is 350 to 375 degrees. An electric fryer either has an automatic temperature setting or a button to help you. If you are using a regular pot and do not have a thermometer, drop a small amount of the frying batter into the oil. If it bubbles up quickly, the oil is ready.
Battering Seafood: Using your left hand, drop several pieces of shrimp or catfish in the egg wash and cover completely. Pull out and drop in the Shrimp & Fish Fry mixture. With your right hand, toss the seafood around to fully coat with corn flour. Shake off excess and place on a platter. Continue this process until all seafood is coated.
Deep Frying: Once the oil is properly heated, carefully drop seafood into the oil. Be careful not to overcrowd the pan. Seafood should freely move around. Seafood will be ready in just a couple minutes. It should be golden brown and probably will be floating to the top of the oil. Remove with a slotted spoon and drain excess oil on layers of paper towels.
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Seafood Batter: Prepare the egg wash by breaking an egg into a mixing bowl. Wisk in some milk (maybe a cup). Squeeze in a wedge of lemon or lime juice. In another mixing bowl, pour in the Shrimp & Fish Fry mix. Add ½ cup of flour, 1 tablespoon Sea Salt and 2 tablespoons Tony’s. Stir altogether well.
The Oil: Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil. Always be careful to leave 2-4” from the top to leave room for the oil to bubble up. Optimal temperature is 350 to 375 degrees. An electric fryer either has an automatic temperature setting or a button to help you. If you are using a regular pot and do not have a thermometer, drop a small amount of the frying batter into the oil. If it bubbles up quickly, the oil is ready.
Battering Seafood: Using your left hand, drop several pieces of shrimp or catfish in the egg wash and cover completely. Pull out and drop in the Shrimp & Fish Fry mixture. With your right hand, toss the seafood around to fully coat with corn flour. Shake off excess and place on a platter. Continue this process until all seafood is coated.
Deep Frying: Once the oil is properly heated, carefully drop seafood into the oil. Be careful not to overcrowd the pan. Seafood should freely move around. Seafood will be ready in just a couple minutes. It should be golden brown and probably will be floating to the top of the oil. Remove with a slotted spoon and drain excess oil on layers of paper towels.
For more information please visit: http://www.cajuncookingtv.com
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
Editors Review
You don't really have to fly down to the South to enjoy po'boy sandwiches. Try Beryl Stokes' simple recipe for a warm, delicious, seafood submarine sandwich right in your kitchen. They are sure to get you hooked for good.
Chef
