FISH PO' BOYS
This traditional Louisiana sub sandwich uses flounder and is topped with spicy tartar sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Cut flounder fillets into 1 1/2-inch strips; pat dry. Place in a medium bowl. Add cornmeal; season with salt and pepper. Toss to coat.
- Heat oil in a large nonstick skillet over high heat. Brown fish (work in batches if needed) on both sides, 7 to 10 minutes (turn fish carefully). Transfer to a paper towel-lined plate; season with more salt, as desired.
- Split baguette; hollow out slightly. Spread both halves with tartar sauce, and layer with lettuce, sliced tomato, and fish. Cut into 4 pieces.
Nutrition Facts : Calories 387 g, Fat 19 g, Protein 24 g
SHRIMP AND FISH PO' BOYS
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the shrimp and fish: Attach a deep-fry thermometer to the side of a heavy wide pot. Fill the pot 2 inches full with the oil. Heat to 350 degrees F over medium heat.
- Whisk the garlic powder, cayenne, thyme, salt and pepper in a large bowl. Toss the shrimp and tilapia with the spice mixture and stir to coat. Pour the milk over the fish and shrimp.
- Whisk the flour and cornmeal in a baking dish. Working in batches, toss the shrimp and tilapia in the flour mixture and then carefully place into the pot. Fry the shrimp and tilapia, stirring occasionally, until golden brown and just cooked through, about 4 minutes each batch. Transfer the shrimp and tilapia to paper towels to drain. Sprinkle the shrimp and tilapia with salt immediately after frying.
- For the creamy garlic spread: Blend the mayo, garlic, zest and lemon juice in a bowl.
- For the po' boys: Cut open the baguettes longwise, three-quarters of the way through the bread. Spread the cut sides with the creamy garlic spread. Divide the shrimp and tilapia among the baguettes and top with lettuce, tomato and hot sauce, if using.
CATFISH PO' BOYS
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 365 degrees F.
- Slice the po' boy rolls in half, (not cutting through), and put them on a baking sheet. Lightly toast the bread in the preheated oven.
- Combine the corn flour, seasoning and salt and pepper, to taste, in a shallow dish. Pat the fillets dry and dredge them in the seasoned flour mixture, shaking of the excess.
- Once the oil is properly heated, carefully drop the catfish into the oil. Be careful not to overcrowd the pot. Fry until golden brown and beginning to float to the surface, about 5 minutes. Do not overcook. Carefully remove the fillets with a slotted spoon or spider and drain them on paper towels. Put 1 catfish fillet in each toasted roll and top with lettuce, tomatoes, and hot sauce. Serve with lemon wedges.
FISH PO' BOY
Steps:
- Set a baking rack over a sheet pan and set aside
- Set up dredging station: In a large bowl, combine the cornmeal, Cajun seasoning, and cayenne pepper. In another large bowl whisk to combine the eggs and water. Set the two bowls side by side. You will start with the cornmeal mixture.
- Preheat the oil: Fill a large Dutch oven (or a heavy skillet) with at least 3 inches of oil in your pot and heat over medium-high heat, until the oil reaches 350°F on a thermometer.
- Serve: Serve fish po' boys with fries, chips, or a salad! "Did you love this recipe? Give us some stars below!"
SHRIMP PO'BOY
Many believe that brothers Benny and Clovis Martin created the first version of a po'boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say "Here comes another poor boy!" when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 shrimp po'boys
Number Of Ingredients 15
Steps:
- Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
- Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
- Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
- Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.
FRIED OYSTER AND SHRIMP PO' BOYS
Provided by Guy Fieri
Time 1h5m
Yield 4 po' boys
Number Of Ingredients 29
Steps:
- For the donkey sauce: Mix together the mayonnaise, roasted garlic, mustard, salt, Worcestershire, black pepper and lemon juice in a small bowl. Refrigerate until ready to use.
- For the wet soak: In a nonreactive bowl or gallon resealable bag, combine the buttermilk, hot sauce, basil, granulated garlic, white pepper and beaten egg and mix well. Add the oysters (or shrimp) and any liquid from shucking. Cover and refrigerate 15 minutes.
- For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, 1 teaspoon of the sea salt, the black pepper, cayenne and paprika and mix well.
- Heat the oil in a large cast-iron skillet until a deep-frying thermometer inserted in the oil registers 350 degrees F.
- Drain the oysters (or shrimp) from the wet soak and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches (do not crowd) and cook 3 to 4 minutes per side. Remove to a paper-towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
- For the sandwiches: Preheat the oven to a low broil. Butter the rolls with the garlic butter and place on a baking sheet. Broil until golden, 2 to 3 minutes.
- Spread Donkey Sauce on both halves of each roll. Layer on the oysters, cabbage, pickles and tomatoes and top with the other half of each roll. Serve immediately.
CATFISH PO' BOY
Provided by Wanna Make This?
Categories main-dish
Time 30m
Yield 1 sandwich
Number Of Ingredients 21
Steps:
- Preheat the oven to 300 degrees F. Fill a large Dutch oven halfway with oil. Heat to 350 degrees F over medium heat. Line a baking sheet with a wire cooling rack.
- Sprinkle the catfish with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon of the Cajun seasoning. Set up a breading station with 3 shallow dishes. In the first dish, season the flour with the remaining 1 teaspoon Cajun seasoning. Lightly beat the egg in the second dish. Mix the breadcrumbs and a pinch of salt in the last dish. Bread the fillets in the flour, then the egg, then the breadcrumbs, allowing the excess from each to drip off. Carefully slip them into the hot oil and fry for 1 to 2 minutes per side. Remove to the cooling rack. Place 2 slices of American cheese on each piece of fish and put in the oven until the cheese is melted, 2 to 3 minutes.
- Meanwhile, combine the mayonnaise, tartar sauce, chives, capers, Dijon and sriracha in a medium bowl. Season with salt and pepper. In another bowl, toss the lettuce with the red wine vinegar and a pinch of salt and pepper. Spread the sauce on both halves of the hoagie. Layer the bottom bun with pickles, tomatoes, fish, lettuce and assorted chips. Top with the other half of the bun.
FISH STICK PO' BOYS WITH SPICY MAYONNAISE
Staring googly-eyed at a package of frozen fish sticks and panicking? Fear not! You can make it work! Lighten it up by using Dijon mustard instead of the spicy mayonnaise.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 22m
Yield 4 Po' Boy Sandwiches
Number Of Ingredients 8
Steps:
- Preheat the oven to 475°.
- Cook the fish sticks on a baking sheet according to package directions.
- In a small bowl, stir together the mayonnaise, hot sauce and lemon juice.
- A few minutes before the fish sticks are done, toast the rolls in the oven.
- Smear 1 side of each toasted roll with the spicy mayonnaise.
- Add a layer of fish sticks and top with the lettuce and tomatoes.
- Serve the sandwiches with lemon wedges and spicy mayonnaise on the side.
Nutrition Facts : Calories 824, Fat 33.8, SaturatedFat 6.1, Cholesterol 47.3, Sodium 1496.2, Carbohydrate 102, Fiber 6.2, Sugar 10.7, Protein 28.4
FISH PO'BOYS
Steps:
- Cut the flounder fillets into 1 1/2-inch strips; pat dry. Place in a medium bowl. Add the cornmeal; season with salt and pepper. Toss to coat.
- Heat the canola oil in a large nonstick skillet over high heat. Brown the fish (work in batches if needed) on both sides, 7 to 10 minutes (turn the fish carefully). Transfer to a paper-towel-lined plate; season with more salt, as desired.
- Spread both halves of the baguette with tartar sauce, and layer with lettuce, tomato, and fish. Cut into 4 portions and serve.
- spicy tartar sauce
- In a small bowl, combine the mayonnaise, chili sauce, parsley, mustard, and gherkins. Season with hot sauce, as desired. The sauce can be refrigerated, covered, for 2 to 3 days.
FRIED FISH PO' BOYS WITH CAJUN FRENCH FRIES
In Southern culture, you have to know how to fry seafood. It doesn't matter if it's fish, oysters or shrimp-you have to be able to fry one of them. One of the best ways to enjoy fried seafood in Cajun cuisine is on a dressed po'boy with a side of fries. We're going to twice-cook these French fries before tossing them in a zesty seasoning.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F. Heat the oil in a large, deep heavy-bottomed skillet or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Line 2 baking sheets with paper towels.
- For the fried fish po' boys: If using skin-on fish fillets, remove the skin, then cut into 4 equal pieces. Season each side of the 4 fillets with 1 teaspoon Creole seasoning. Whisk together the eggs, milk and 2 teaspoons of the Creole seasoning in a large shallow bowl, baking dish or cake pan. Whisk together the flour and the remaining 1 tablespoon of the Creole seasoning in a second large shallow bowl, baking dish or cake pan.
- Dip 2 fillets in the egg mixture and carefully shake off any excess. Dip the fillets in the flour mixture and shake off any excess. Fry the fillets, flipping halfway through, until golden brown, 3 to 4 minutes depending on the thickness of your fish. Transfer the fish to the second prepared baking sheet and keep warm in the oven until ready to serve. Bring the oil back to 350 degrees F, then repeat with the remaining 2 fillets.
- For the Cajun French fries: Cut the potatoes into 1 1/2-inch sticks and transfer to a large bowl of cold water. Stir until the water is cloudy. Drain the potatoes, transfer to one of the prepared baking sheets, top with paper towels, press down to blot and let sit until the potatoes are dry, 1 to 2 minutes.
- Working in batches, gently add some potatoes to the hot oil, carefully shaking the skillet if needed to make sure the potatoes are completely covered with the oil. Fry until pale golden, about 2 minutes. Transfer the fries with a spider to the same baking sheet. Bring the oil back to 350 degrees F between batches.
- Increase the temperature of the oil to 400 degrees F. Working in batches, add the fries and cook until golden brown, about 3 minutes. Transfer to the same baking sheet, sprinkle the Creole seasoning over top and toss with tongs.
- To assemble the po' boys: Evenly spread 1/4 cup mayonnaise on each baguette half. Place 1 cup lettuce, 1/4 cup pickles, half of the tomatoes, 2 fried fish fillets and hot sauce on the bottom half. Add some fries if desired, then add the top half. Repeat with the remaining baguette, lettuce, pickles, tomatoes, fried fish fillets and hot sauce.
- For the Creole mayo: Stir together the mayonnaise, Creole seasoning and hot sauce in a small bowl. Serve with the po' boys and Cajun French fries.
FISH PO'BOYS
Substitute with your favorite brand of frozen breaded fish.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Bake fish according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, parsley, ketchup, mustard, horseradish sauce and hot pepper sauce until blended. , Spoon 1/4 cup coleslaw onto the bottom of each bun; top with two pieces of fish. Spread with sauce; replace bun tops.
Nutrition Facts :
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