Fried Fish Poboy

Fried Shrimp Burger

Includes fries, hushpuppies, a dinner roll, and tartar sauce.

Fried Fish &/or Fried Shrimp Plate Lunch

Fried Shrimp Poboy

Crab Patty Burger

Served with mashed potatoes with brown gravy, green bean casserole, and a dinner roll.

Hamburger Steak

Fried Fish Burger

Served with red beans and sausage over rice, corn bread, coleslaw, and a dinner roll.

Fried Chicken (white or dark)

Served over rice with corn, cucumber, and tomato salad, and a dinner roll.

Smothered Pork

Your choice of 1/2 chicken, pork steak, or ribs, served with potato salad, baked beans, rice dressing, and dinner rolls.

BBQ Plate Lunch

Pasta served with chicken, accompanied by fried okra, sweet pea salad, and a dinner roll.

Chicken Pasta

In a large bowl, soak the fish fillets in buttermilk for at least 30 minutes to tenderize and infuse flavor.

Prepare the Fish

In a separate bowl, combine the flour, cornmeal, cajun seasoning, salt, and black pepper.

Mix the Coating

Remove the fish fillets from the buttermilk, allowing excess to drip off. Dredge the fillets in the flour mixture until evenly coated.

Coat the Fish

In a large skillet, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).

Heat the Oil

Carefully add the coated fish fillets to the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

Slice the French bread or hoagie rolls in half lengthwise. Spread mayonnaise on both sides. Add shredded lettuce, sliced tomatoes, and the fried fish fillets. Drizzle with hot sauce if desired.

Assemble the Poboys

Serve the fried fish poboys immediately while hot and crispy.

Serve

white fish fillets (such as catfish or tilapia)

buttermilk

all-purpose flour

cornmeal

cajun seasoning

salt

black pepper

vegetable oil (for frying)

French bread or hoagie rolls

shredded lettuce

sliced tomatoes

mayonnaise

hot sauce

In a bowl, mix the shrimp with salt, black pepper, garlic powder, and paprika. Let it marinate for 15 minutes.

Prepare the Shrimp

In three separate bowls, place the flour, cornstarch, and bread crumbs. In a fourth bowl, whisk together the egg and buttermilk.

Set Up Breading Station

Dip each shrimp first in the flour, then in the egg mixture, and finally coat it with bread crumbs. Set aside on a plate.

Bread the Shrimp

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, fry the shrimp in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

On each burger bun, place a lettuce leaf, followed by fried shrimp, a slice of tomato, and a generous dollop of tartar sauce. Top with the other half of the bun.

Assemble the Burgers

Serve the fried shrimp burgers immediately while hot.

shrimp, peeled and deveined

cornstarch

bread crumbs

garlic powder

paprika

vegetable oil

burger buns

lettuce leaves

tomato, sliced

tartar sauce

Start by preparing the fries according to the package instructions. Preheat the oil in a deep fryer or a large pot to 350°F (175°C).

Prepare the Dishes

In a mixing bowl, combine flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper.

Mix the Breading

In another bowl, whisk together eggs and milk until well combined.

Prepare the Egg Mixture

Dip the fish fillets and shrimp in the egg mixture, then coat them in the flour mixture. Ensure they are well-coated.

Batter the Fish and Shrimp

Carefully place the coated fish and shrimp in the hot oil. Fry until golden brown, about 3-4 minutes for shrimp and 5-6 minutes for fish. Remove and drain on paper towels.

Fry the Fish and Shrimp

Mix the hushpuppy mix with water according to package instructions. Drop spoonfuls of the mixture into the hot oil and fry until golden brown, about 2-3 minutes.

Prepare Hushpuppies

Serve the fried fish, shrimp, fries, hushpuppies, and dinner rolls on a plate with tartar sauce on the side.

White fish fillets (e.g., cod, tilapia)

Shrimp, peeled and deveined

All-purpose flour

Cornmeal

Baking powder

Salt

Black pepper

Cayenne pepper

Eggs

Milk

Oil for frying

Frozen fries

Hushpuppy mix

Water for hushpuppies

Dinner rolls

Tartar sauce

In a bowl, combine the flour, cornmeal, and cajun seasoning. In another bowl, whisk together the eggs and milk.

Dip the shrimp into the egg mixture, then dredge in the flour mixture until well coated.

Coat the Shrimp

In a large pot or deep fryer, heat the vegetable oil over medium-high heat. Fry the shrimp in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Slice the French bread loaves lengthwise. Spread mayonnaise on both sides, then layer with shredded lettuce, fried shrimp, and tomato slices. Add hot sauce to taste.

Assemble the Poboy

Cut the sandwiches in half and serve immediately.

eggs

milk

French bread loaves

In a large bowl, combine the crab meat, bread crumbs, mayonnaise, mustard, green onion, egg, Old Bay seasoning, salt, and black pepper. Mix gently until all ingredients are well incorporated.

Prepare the Crab Patty Mixture

Divide the mixture into equal portions and shape them into patties. You should be able to make about 4 patties.

Form the Patties

Heat a non-stick skillet over medium heat and add a little oil. Cook the patties for about 4-5 minutes on each side or until golden brown and heated through.

Cook the Patties

Place each crab patty on a burger bun and add your favorite toppings such as lettuce, tomato, and tartar sauce.

Assemble the Burger

crab meat

mustard

green onion, finely chopped

Old Bay seasoning

In a large bowl, combine ground beef, chopped onion, garlic powder, Worcestershire sauce, salt, and black pepper. Mix until just combined. Form the mixture into 4 equal patties.

Prepare the Hamburger Steaks

Heat olive oil in a large skillet over medium heat. Add the hamburger patties and cook for about 4-5 minutes on each side, or until browned and cooked through. Remove from the skillet and set aside.

Cook the Hamburger Steaks

In the same skillet, add beef broth and bring to a simmer. In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the simmering broth, and cook until thickened, about 2-3 minutes. Return the hamburger steaks to the skillet to coat with gravy.

Make the Gravy

Serve the hamburger steaks topped with brown gravy alongside prepared mashed potatoes, green bean casserole, and warm dinner rolls.

Ground beef

Onion, finely chopped

Garlic powder

Worcestershire sauce

Olive oil

Beef broth

Cornstarch

Mashed potatoes (prepared)

Green bean casserole (prepared)

Rinse the fish fillets under cold water and pat them dry with paper towels. Season with salt, black pepper, and paprika.

In one bowl, place the all-purpose flour. In a second bowl, whisk together the eggs and milk. In a third bowl, add the cornmeal.

Dredge each fish fillet in flour, then dip into the egg mixture, and finally coat with cornmeal, pressing lightly to adhere.

Bread the Fish

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until hot (around 350°F or 175°C).

Carefully add the breaded fish fillets to the hot oil, frying in batches if necessary. Cook for 3-4 minutes on each side or until golden brown and cooked through.

Place a fried fish fillet on the bottom half of each burger bun. Top with lettuce, a slice of tomato, and a generous spoonful of tartar sauce. Cover with the top half of the bun.

Serve the fried fish burgers immediately while hot with your favorite sides.

white fish fillets

In a large bowl, combine the buttermilk, salt, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Chicken

In a separate bowl, mix the flour, paprika, garlic powder, onion powder, black pepper, and additional salt.

Prepare the Coating

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Remove the chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring it is fully coated.

Coat the Chicken

Carefully place the coated chicken pieces in the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook for about 12-15 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Fry the Chicken

Remove the fried chicken from the oil and let it drain on a paper towel-lined plate. Serve hot with red beans and sausage over rice, corn bread, coleslaw, and a dinner roll.

Drain and Serve

whole chicken (cut into pieces)

onion powder

cayenne pepper

Season the pork chops with salt and black pepper on both sides.

Prepare the Pork

In a large skillet, heat the vegetable oil over medium-high heat. Add the seasoned pork chops and sear them for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

Sear the Pork

In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-5 minutes.

Sauté the Aromatics

Add the chicken broth, soy sauce, and brown sugar to the skillet. Stir to combine and bring to a simmer.

Make the Sauce

In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Stir this into the sauce and let it simmer until thickened, about 2-3 minutes.

Thicken the Sauce

Return the pork chops to the skillet, spooning the sauce over them. Cover and let them simmer for an additional 10 minutes until cooked through.

Combine and Cook

Serve the smothered pork over rice, alongside a corn, cucumber, and tomato salad, and with a dinner roll.

Pork chops

Onion

Garlic

Chicken broth

Soy sauce

Brown sugar

Vegetable oil

If desired, marinate the half chicken, pork steak, or ribs in your favorite BBQ sauce for at least 1 hour.

Marinate the Meat

Prepare potato salad, baked beans, and rice dressing according to your favorite recipes or store-bought instructions.

Prepare Sides

Preheat Grill

Place the marinated meat on the grill. Cook the half chicken for about 30-40 minutes, turning occasionally. Cook the pork steak for about 10-15 minutes per side. Grill the ribs for about 1 hour, brushing with BBQ sauce occasionally.

Grill the Meat

Once the meat is cooked, slice and serve it with potato salad, baked beans, rice dressing, and warm dinner rolls on the side.

Plate the Meal

Half Chicken

Pork Steak

Ribs

Potato Salad

Baked Beans

Rice Dressing

Dinner Rolls

BBQ Sauce

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until cooked through. Remove from pan and let rest.

Prepare the Chicken

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add cherry tomatoes and spinach. Cook until the spinach is wilted and tomatoes are slightly softened.

Slice the cooked chicken and add it back to the skillet along with the cooked pasta. Toss everything together, adding grated Parmesan cheese and adjusting seasoning with salt and pepper.

Combine Everything

Serve the chicken pasta hot with fried okra, sweet pea salad, and a dinner roll on the side.