New Orleans Po' Boy Recipe
Flounder, Fried Shrimp or Oysters with lettuce, tomato and tartar sauce on french bread
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Ingredients
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Po' Boy Ingredients
Method
Cooking Directions
- 1
Prepare the Ingredients
Slice the French bread in half lengthwise. Prepare the lettuce, tomato, and tartar sauce.
- 2
- 3
Bread and Fry the Seafood
For flounder: Dredge each fillet in flour, then dip in egg, and finally coat with cornmeal. For shrimp and oysters, follow the same process. Heat oil in a deep frying pan over medium-high heat. Fry the seafood in batches until golden brown (about 3-4 minutes for shrimp and oysters, and 4-5 minutes for flounder). Drain on paper towels.
- 4
Assemble the Po' Boy
On the bottom half of the French bread, layer the fried seafood of your choice, followed by shredded lettuce, slices of tomato, and a generous drizzle of tartar sauce. Top with the other half of the bread.
- 5
Serve
Cut the Po' Boy into portions and serve immediately while hot.
