Fried Po'boy Recipe
Beer batter, toasted French roll, lettuce, tomato and spicy aioli mayo.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beer Batter
Fried Po'Boy Assembly
Method
Beer Batter Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk until well mixed.
- 2
Add Wet Ingredients
Gradually whisk in the beer and ice water until the batter is smooth and well combined. The consistency should be thick but pourable.
- 3
Chill the Batter
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the batter to thicken.
Frying and Assembly
- 4
- 5
Prepare the Ingredients
While the oil is heating, prepare your lettuce, sliced tomato, and spicy aioli mayo. Set aside.
- 6
Fry the Batter
Once the oil is hot, dip the items you want to fry (like shrimp, fish, or chicken) into the beer batter, allowing excess to drip off, then carefully lower them into the hot oil. Fry until golden brown, about 3-5 minutes.
- 7
Drain the Fried Items
Remove the fried items with a slotted spoon and place them on paper towels to drain excess oil. Season with salt immediately.
- 8
Assemble the Po'Boys
Slice the French rolls in half and spread a generous amount of spicy aioli mayo on the inside. Layer with lettuce, sliced tomatoes, and the fried items. Close the sandwich and serve hot.