The very next night after making these po’ boys, we stayed at the Port Orleans resort. The resort is beautiful – like a cleaner, idealistic, more compact version of the real place.
A plain po’ boy is just the meat and bread. A fully dressed po’boy includes the lettuce, tomato, pickle, and mayo. I used remoulade sauce in place of the mayo for a little something extra. And even though the seafood was deep fried, we loved that the sandwiches weren’t overly greasy tasting (one of the benefits of home-frying).
- Pat shrimp and oysters dry with paper towels. Place egg whites in a shallow dish; place fish fry mixture in another shallow dish. Dip all the seafood in the egg, and then dredge in the fish fry, coating completely. Place coated seafood in a baking pan.
- Pour enough oil in a fryer or Dutch oven to reach a 2-3 inch depth. Heat to 350˚F. Fry seafood in batches for 1 minute. Remove to another baking dish. Season lightly with black pepper.
- To prepare the po’boys, divide bread into sandwich-sized portions. Slice bread open, and stuff with seafood, lettuce, tomato, pickle, and some remoulade sauce.
adapted from Chef John Besh
- Combine all ingredients in a small bowl and mix well. Can be made up to 3 days in advance and stored in the refrigerator.
Combine all ingredients in a small bowl and mix well. Can be made up to 3 days in advance and stored in the refrigerator.