Fried Po’ Boy Recipe

Inspired by Vic's On the River

Time40m

Serves4

CHOICE of shrimp, oysters, catfish or flounder, lettuce, tomato, remoulade, pickles, hoagie

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Ingredients

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Fried Po' Boy Ingredients

1 pound Shrimp (or choice of oysters, catfish, or flounder)

4 pieces Hoagie rolls

2 cups Lettuce (shredded)

1 medium Tomato (sliced)

1 cup Pickles (sliced)

1 cup 00 bread flour

1 cup Cornmeal

2 large Eggs

1 cup Milk

1 cup remoulade sauce

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Cayenne pepper

4 cups Vegetable oil (for frying)

Method

Cooking Directions

Prepare the Ingredients

Rinse and pat dry the shrimp (or chosen seafood). Set aside.

Make the Breading

In a shallow bowl, combine the flour, cornmeal, salt, black pepper, and cayenne pepper. In another bowl, whisk together the eggs and milk.

Bread the Seafood

Dip each piece of seafood first into the egg mixture, allowing excess to drip off, then coat with the flour-cornmeal mixture. Set aside on a plate.

Heat the Oil

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Fry the Seafood

Fry the breaded seafood in batches until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.

Assemble the Po' Boys

Slice the hoagie rolls and spread a generous amount of remoulade sauce on the inside. Layer with fried seafood, shredded lettuce, tomato slices, and pickles.

Serve

Serve the Fried Po' Boys immediately while hot, with extra remoulade on the side.