Poboy Combo Recipe
Make Poboy Combo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Remoulade Sauce
Slaw (optional)
Fries
Shrimp Breading & Frying
Rolls & Toppings
Method
Remoulade Sauce
- 1
Make remoulade
In a medium bowl combine mayonnaise, mustard, ketchup, lemon juice, Worcestershire, hot sauce, chopped capers, chopped parsley, smoked paprika, garlic powder, kosher salt and black pepper. Whisk until smooth and taste for seasoning; adjust lemon, hot sauce or salt as desired. Cover and refrigerate at least 20 minutes to let flavors meld (can be made up to 24 hours ahead).
Slaw (optional)
- 2
Prepare slaw
In a large bowl toss shredded cabbage, shredded carrot and sliced red onion. In a small bowl whisk mayonnaise, apple cider vinegar, sugar, kosher salt and black pepper until smooth. Pour dressing over the vegetables and toss until evenly coated. Refrigerate while you prepare the rest of the sandwich so the slaw softens slightly (10–20 minutes).
Fries
- 3
Cut and rinse potatoes
Cut potatoes into 1/3–1/2-inch fries. Place cut fries in a large bowl of cold water and soak 15–20 minutes to remove surface starch, then drain and pat completely dry with clean kitchen towels or paper towels.
- 4
- 5
Finish fry
Raise oil temperature to 375°F (190°C). Fry the par-cooked fries in batches 2–3 minutes until golden and crisp. Drain on paper towels or a wire rack, immediately season with 1 tsp kosher salt and optional 1/2 tsp cayenne/smoked paprika while still hot. Keep warm in a low oven (200°F / 95°C) if needed.
Shrimp Breading & Frying
- 6
Marinate shrimp
Pat shrimp dry and place in a bowl. Pour 1 cup buttermilk over shrimp and refrigerate for 10–20 minutes (this tenderizes and helps the breading adhere).
- 7
Prepare breading station
In a shallow bowl whisk eggs. In a separate wide bowl combine 1.5 cups flour, 1/2 cup cornmeal, 1.5 tbs Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. Mix thoroughly so spices are evenly distributed.
- 8
Bread the shrimp
Heat 500 ml oil in a heavy pot or deep fryer to 360–370°F (182–188°C). Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the flour/cornmeal mixture, shake off excess, dip into beaten eggs, then return to the flour mixture for a double-coating. Place breaded shrimp on a tray while you work in batches.
- 9
Fry shrimp
Fry the breaded shrimp in batches (do not overcrowd) at 360–370°F for 2–3 minutes per batch until golden brown and cooked through (internal shrimp should be opaque and just firm). Use a slotted spoon to transfer to a wire rack or paper towels to drain. Lightly season with a pinch of salt immediately after frying. Note: if you're using the same oil as fries, make sure oil is at shrimp temperature and that fries are already removed or kept warm before frying shrimp to achieve correct temperatures.
Rolls & Toppings
- 10
- 11
Assemble poboys
Spread a generous layer (about 2–3 tbs) of remoulade on both sides of each toasted roll. On the bottom half add lettuce leaf, 3–4 slices of tomato and 2 pickle slices. Pile on 4–6 fried shrimp per sandwich (depending on shrimp size) so they slightly overhang the roll. Top shrimp with a spoonful of slaw if using and another drizzle of remoulade (optional). Place top roll on sandwich and serve immediately with hot fries and lemon wedges on the side. Offer extra hot sauce and remoulade at the table.
