The Po'boy Recipe

Prepare protein

If using shrimp: rinse, peel and devein if needed and pat dry. If using catfish: cut into 3–4 inch strips, pat dry. If using carnitas: warm briefly and set aside (no breading needed). Place the shrimp or catfish in a bowl and pour buttermilk and hot sauce over; refrigerate 20–30 minutes to tenderize and help coating adhere. If using carnitas, skip buttermilk step.

Make dredge

In a shallow bowl or wide plate combine all-purpose flour, cornmeal, salt, black pepper, paprika, garlic powder and cayenne pepper. Stir until evenly mixed.

Bread the protein

Remove protein from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere a good coating. Place on a wire rack while heating oil.

Heat oil and fry

Pour vegetable oil into a deep skillet or pot to a depth of about 1–1.5 inches (or use a deep fryer). Heat to 350°F (175°C). Fry shrimp or catfish in batches without crowding until golden-brown and cooked through: shrimp 2–3 minutes per side; catfish 3–5 minutes depending on thickness. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches. If using carnitas, simply reheat gently in a skillet until warmed and slightly crisped at edges, about 4–6 minutes.

Toast rolls: split rolls lengthwise but keep attached if preferred; lightly toast cut sides under a broiler or in a hot pan until just golden, about 1–2 minutes. Watch closely to avoid burning.

Make sandwich spread: In a small bowl combine mayonnaise, Creole or Dijon mustard and lemon juice. Taste and adjust seasoning; add a pinch of salt and pepper or extra hot sauce if desired.

Spread each roll generously with the mayo-mustard mixture on both cut sides.

Layer lettuce on the bottom half of each prepared roll to create a moisture barrier.

Arrange fried shrimp/catfish or warmed carnitas over the lettuce. For shrimp or catfish, 4–6 shrimp or 3–4 strips per sandwich is typical; for carnitas, use about 4 oz per sandwich.

Top with sliced tomato, pickles and pickled jalapeños if using. Sprinkle chopped parsley over the filling for color.

Close sandwiches, press lightly, and cut in half on the diagonal.

Serve each po'boy with a lemon wedge on the side for squeezing over the fried protein. Provide extra napkins; these are best eaten immediately while hot and crisp.