LANGOSTINO PO' BOY
Crunchy fried langostino are piled into French bread and dressed with a delicious remoulade sauce for the best langostino po' boy.
Provided by Cheryl Bennett
Categories Burgers and Sandwiches
Time 30m
Number Of Ingredients 27
Steps:
- In a mixing bowl, combine all ingredients for remoulade sauce. Stir to combine and set aside, or refrigerate if making ahead.
- In a medium bowl, combine flour, cornmeal and spices. Whisk very well until thoroughly mixed. Set aside.
- In a small bowl, whisk 1 egg, then pour in 1 cup of buttermilk and whisk to combine.
- Toss langostinos, a few at a time, into cornmeal mixture. Remove and shake off excess, then dip into buttermilk mixture. Let excess drip off, then dredge into the cornmeal mixture once more.
- Set langostinos on sheet pan, allowing coating to dry for 15 - 30 minutes.
- In a medium pot, heat enough oil to come about halfway up the pot. Oil should be 350°F, if you don't have a thermometer, test the oil by lowering a wooden skewer, chopstick or wooden spoon into the oil. You should have little bubbles forming and coming up to the surface. If the oil is boiling, it is too hot.
- Carefully lower a a portion of the langostinos into the oil and gently move around with a spider skimmer. Do not overcrowd the pot - this will lower the temperature of the oil and they will not fry properly. Cook for 3 - 4 minutes, just until breading is golden brown.
- Remove from oil with skimmer and set on a wire rack placed inside of a baking sheet.
- Continue frying remaining langostinos and placing them on rack.
- Slice bread lengthwise and spread remoulade on both sides of bread. Add shredded iceberg lettuce, sliced tomatoes and pickle slices.
- Add warm fried langostinos, top sandwich and lightly press down on top piece of bread (this helps to keep it all together). Serve with plenty of napkins.
Nutrition Facts : Calories 1017 calories, Carbohydrate 117 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 51 grams fat, Fiber 8 grams fiber, Protein 24 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 sandwich, Sodium 3300 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 41 grams unsaturated fat
SHRIMP PO' BOYS
Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 16
Steps:
- Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
- Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g
LOBSTER PO' BOY
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 24m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat deep-fryer to 375 degrees F.
- In a shallow dish, mix together cornmeal, flour, Neely's Seasoning and garlic powder. In a second bowl whisk together eggs, milk, hot sauce and both mustards.
- Season the lobster with salt and pepper. Dredge lobster in egg wash and then through breading and gently place in deep-fryer and cook for 5 to 7 minutes until crispy and golden. Remove from fryer and drain on paper towels.
- Place on rolls with sliced tomato and serve with Remoulade Sauce.
- In a small bowl, mix together all ingredients until well combined. Chill and reserve.
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