Poboy Recipe
Your choice of Fresh Seafood served on New Orleans Liedenheimer French bread, dressed with Remoulade, tomatoes, house pickles, and mixed greens. Comes with Zapp's Potato Chips
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Seafood
If using shrimp, peel and devein them. For oysters, shuck them. For fish fillets, season with salt and pepper.
- 2
Cook the Seafood
Fry the seafood in a hot skillet with a little oil until golden and cooked through. This should take about 3-5 minutes per batch. Remove and set aside.
- 3
Prepare the Bread
Slice the Liedenheimer French bread lengthwise, but do not cut all the way through. Lightly toast the bread if desired.
- 4
Assemble the PoBoy
Spread a generous amount of Remoulade sauce on both sides of the bread. Layer the cooked seafood on the bottom half. Top with sliced tomatoes, house pickles, and mixed greens.
- 5
Finish and Serve
Close the sandwich, slice in half if desired, and serve immediately with a side of Zapp's Potato Chips.
