Po’ Boy Sandwich Recipe

The Po’ Boy sandwich is a beloved classic from Louisiana that perfectly balances crispy textures and bold flavors. Traditionally made with fried seafood or meat, this sandwich is served on a soft French baguette and dressed with lettuce, tomatoes, and a tangy sauce. Whether you’re looking for a taste of the South or just a quick and hearty meal, this recipe will satisfy your cravings.


Ingredients

For the Sandwich

  • 1 French baguette (or po’ boy bread), sliced lengthwise
  • 1 lb shrimp, oysters, or catfish (cleaned and deveined)
  • 1 cup shredded lettuce
  • 1 large tomato, sliced
  • Pickles (optional)
  • 2 tbsp butter, melted

For the Breaded Coating

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (optional for extra heat)
  • Salt and pepper to taste

For the Sauce

  • ½ cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp hot sauce
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp Creole or Cajun seasoning

Instructions

1. Prepare the Sauce

  1. In a small bowl, whisk together mayonnaise, ketchup, hot sauce, lemon juice, garlic powder, and Creole seasoning.
  2. Adjust the seasoning to taste. For a spicier kick, add more hot sauce.
    Pro Tip: Make the sauce ahead of time and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully.

2. Bread the Seafood

  1. In a shallow dish, mix the flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.
  2. Coat the seafood evenly in the mixture, ensuring every piece is well-covered.
    Pro Tip: Pat the seafood dry before breading to help the coating stick better.

3. Fry the Seafood

  1. Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
  2. Fry the breaded seafood in small batches until golden brown and crispy (about 3-4 minutes per side).
    Pro Tip: Use a slotted spoon to remove fried seafood and place it on a paper towel-lined plate to absorb excess oil.

4. Toast the Bread

  1. Brush the inside of the baguette with melted butter.
  2. Toast it in a hot skillet or under a broiler until golden and crisp.
    Pro Tip: Toasting prevents the bread from becoming soggy when assembled.

5. Assemble the Po’ Boy

  1. Spread a generous layer of sauce on both sides of the baguette.
  2. Layer the fried seafood, shredded lettuce, sliced tomatoes, and pickles (if using).
  3. Close the sandwich and press gently.
Read More:  10 Easy Dinner Ideas for Busy Weeknights

Serving Suggestions

Serve your Po’ Boy sandwich with a side of:

  • Crispy French fries
  • Coleslaw
  • Iced tea or a cold

Variations

  • Roast Beef Po’ Boy: Replace seafood with thinly sliced roast beef and gravy.
  • Vegetarian Option: Substitute fried eggplant or mushrooms for the seafood.
  • Healthier Alternative: Bake or air fry the seafood instead of deep frying.

Enjoy this authentic Po’ Boy sandwich and bring the taste of Louisiana right to your kitchen!

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