Seafood Po-boy Box Lunch Recipe

Prepare bread and dressings

Slice the 8" French roll lengthwise, leaving a hinge if desired. Spread 2 tablespoons mayonnaise evenly on the bottom half and 1 teaspoon ketchup (or leave ketchup packet on the side if preferred) on the top half. Lightly season the inside of the bread with a pinch of salt and black pepper.

On the bottom half of the roll, layer shredded iceberg lettuce (about 1/2 cup) evenly. Arrange 3 tomato slices over the lettuce. Keep the sandwich open while you add the fried seafood so the bread remains crisp.

Prep seafood

Pat the shrimp and fish strips dry with paper towels. If using whole shrimp, ensure they are peeled and deveined. Lightly season the seafood with 1/8 tsp salt and a pinch of black pepper.

Make dredge and egg wash

In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornmeal, 1/4 cup panko (if using), 1 tsp Cajun seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, and 1/8 tsp baking powder. In a second bowl, whisk 1 large egg into 1/2 cup buttermilk until smooth.

Bread the seafood

Working in batches if necessary, dip each piece of seafood first into the buttermilk-egg mixture, letting excess drip off, then press into the flour-cornmeal mixture to coat thoroughly. Place coated pieces on a wire rack and let rest 5 minutes so the coating adheres.

Heat oil

Pour 2 cups vegetable or peanut oil into a heavy skillet (enough for about 1/2" to 1" depth) or use a deep fryer. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the coating into the oil — it should sizzle and brown slowly.

Fry seafood

Fry the coated shrimp and fish strips in a single layer (do not overcrowd) for 2–3 minutes per side for shrimp, and about 3–4 minutes total for thin fish strips, until golden brown and cooked through. Use a slotted spoon or tongs to transfer cooked pieces to a paper towel-lined plate or wire rack to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining pieces.

Final seasoning

Immediately after frying, sprinkle a light pinch of salt over the seafood to taste.

Pile the hot fried seafood evenly on top of the dressed bottom half of the roll so it covers the lettuce and tomatoes. Place the top half of the roll on the sandwich and gently press to compact slightly without crushing the bread.

Place the assembled po-boy into a sandwich box or wrap in parchment paper with the hinge side toward the fold. Add one bag of Zapp's potato chips and one RC cookie or brownie into the box. Include 2 mayonnaise packets and 1 ketchup packet alongside the sandwich.

Serve immediately while the seafood is hot and the bread is crisp. If packing for later, keep fried seafood slightly underfilled and include condiment packets to prevent sogginess.