Po Boys Dressed Recipe
Make Po Boys Dressed Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Sandwich Components
Remoulade (dressed sauce)
Fried Seafood (if making fried shrimp/oysters)
Method
Remoulade (dressed sauce)
- 1
In a medium bowl, combine mayonnaise, Dijon mustard, Creole or whole-grain mustard, ketchup, prepared horseradish, Worcestershire sauce, hot sauce, paprika, smoked paprika (if using), minced garlic, chopped green onions, chopped parsley, lemon juice, salt and black pepper.
- 2
Whisk thoroughly until smooth and homogeneous. Taste and adjust: add more hot sauce for heat, lemon for brightness, or a pinch more salt if needed. Chill in refrigerator at least 20 minutes to let flavors meld.
Fried Seafood (if making fried shrimp/oysters)
- 3
Marinate
Place raw shrimp or oysters in a bowl and pour buttermilk over them. Cover and refrigerate 20–30 minutes (this tenderizes and helps the breading stick).
- 4
Heat oil
Pour oil into a heavy skillet or Dutch oven to a depth of about 1–1.5 inches. Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in about 30–45 seconds.
- 5
Prepare dredge
In a shallow bowl, whisk together flour, cornmeal, Creole seasoning, salt and black pepper.
- 6
Coat and fry
Remove seafood from buttermilk, letting excess drip off. Dredge pieces thoroughly in the flour mixture, pressing to adhere. Fry in batches so oil temperature stays consistent, about 2–3 minutes per side for shrimp (until golden and cooked through) or 2–4 minutes for oysters (until golden and crisp). Transfer to a wire rack or paper towel-lined sheet to drain briefly and sprinkle lightly with extra salt while hot.
Assemble Po' Boys
- 7
Warm the French rolls briefly in a 350°F (175°C) oven for 5 minutes or split and toast cut-side down in a skillet for 1–2 minutes until slightly crisped. This prevents sogginess.
- 8
Spread about 2 tablespoons of remoulade on the bottom half of each roll and 1 tablespoon on the top half (adjust to taste).
- 9
Layer 1/2 cup shredded or thinly sliced iceberg lettuce across the bottom half of each roll. Place 4 pickle slices evenly over the lettuce.
- 10
Pile roughly 4 ounces (about 1/4 lb) of fried seafood or cooked shrimp atop the lettuce and pickles. If using cooked (non-fried) shrimp, warm briefly in a skillet with a light drizzle of oil and season with a pinch of salt and pepper before adding.
- 11
Add 2–3 slices of tomato on top of the seafood if using. Spread a bit more remoulade on the top half of the roll if desired. Close the sandwich, press gently, and serve immediately.
- 12