Don’t wait for your next trip to NOLA to savor this iconic sandwich. A crispy, delightfully messy, New Orleans-style Po’ Boy is easier than you think to assemble at home, especially with our new Fish Monger Crispy Coating. The key to a great Po’ Boy is assembling the sandwiches just after frying, when the shrimp are still crisp and juicy. Feel free to substitute oysters or catfish (or any other firm white fish) for the shrimp. Or, fry a mix of all of them for “Peacemakers” all around. In true Crescent City tradition, round out the table with cold beer (or root beer) and Zapp’s potato chips on the side.
To prepare the fish, place the Fish Monger dry mix in a shallow bowl. Pour the buttermilk (or other liquid) and hot sauce, if using, in a separate shallow bowl and whisk to combine.
Working in batches, use one hand to dredge the shrimp in the dry seasoning, then use the other hand to dip them into the liquid, allowing excess to drain. Give the shrimp a second roll in the dry mix to coat.
Fry the fish in 350°F vegetable oil until the crust is golden and the shrimp has an internal temperature of 145°F, about 3 minutes. Use a sieve or slotted fish spatula to transfer the shrimp to a wire rack placed over a baking sheet to cool slightly while you prepare the sandwiches.
Toast the rolls, if desired, and slather the bottom rolls with tartar sauce. Top with plenty of shrimp, sliced tomatoes and lettuce. Serve immediately, with hot sauce and/or lemon wedges, and plenty of cold beer on the side.
Find the recipe for our Caper Herb Tartar sauce here.