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.

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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

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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.

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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.

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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.

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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.

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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.

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Serving Suggestions

Serve your Po’ Boy sandwich with a side of:

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

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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.

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