Lowcountry Po-boy Recipe
Choice of golden fried shrimp, oysters, or flounder, on a grilled hoagie, with lettuce, tomato, and roasted red pepper remoulade
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Ingredients
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Po-Boy Ingredients
Method
Preparation Instructions
Prepare the Remoulade
In a bowl, combine roasted red peppers, mayonnaise, lemon juice, and minced garlic. Mix well and set aside.
Prepare the Breading
In a shallow dish, combine flour, cornmeal, salt, black pepper, and cayenne pepper. In another bowl, place the beaten eggs and in a third bowl, pour the buttermilk.
Coat the Seafood
Dip the shrimp, oysters, or flounder in buttermilk, then coat in the flour mixture, ensuring an even layer.
Fry the Seafood
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the seafood in batches until golden brown, about 3-4 minutes for shrimp and flounder, and 2-3 minutes for oysters. Drain on paper towels.
Assemble the Po-Boys
Slice the hoagie rolls open. Layer with lettuce, tomato slices, and your choice of fried seafood. Top generously with the roasted red pepper remoulade.
Serve
Serve warm and enjoy your Lowcountry Po-Boy with your choice of side dishes.