PO BOYS AND PICKLES RECIPES

CATFISH PO'BOYS WITH PICKLE REMOULADE RECIPE - JAY FOSTER ...

Catfish Po'Boys with Pickle Remoulade Recipe - Jay Foster ... image

Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish sandwiches at Outside Lands music festival. More Tasty Sandwiches

Provided by Jay Foster

Total Time 40 minutes

Yield 8

Number Of Ingredients 24

Ingredients

1 cup mayonnaise
¼ cup minced celery
1 small shallot (minced)
1 garlic clove (minced)
2 tablespoons Creole mustard
2 tablespoons sweet pickle relish
2 tablespoons chopped drained capers
2 tablespoons chopped flat-leaf parsley
1 cup cornmeal
1 cup panko (Japanese bread crumbs) (crushed)
½ cup all-purpose flour (plus more for dusting)
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried sage
¼ teaspoon ground ginger
¼ teaspoon ground cumin
3 large eggs
5 ounces skinless catfish fillets
Vegetable oil (for frying)
8 crusty hero rolls (split)
Shredded romaine (for serving)

Steps:

In a bowl, combine all of the ingredients.
In a pie plate, whisk the cornmeal, panko, 1/2 cup of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage, ginger and cumin. In another pie plate, beat the eggs. Dust the catfish with flour, then dip in the beaten egg; coat in the panko mixture, pressing the crumbs to help them adhere. Transfer the fish to a baking sheet.
In a skillet, heat 1/4 inch of vegetable oil. Fry the catfish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp and the fish is cooked through, 4 minutes. Drain the fish on paper towels.
Spread the rolls with the remoulade. Top with the fried fish and romaine and serve.

QUICK PO BOY RECIPE - OLIVEMAGAZINE

Quick Po Boy Recipe - olivemagazine image

This sarnie hails from Louisiana, which is famous for deep-frying its plentiful seafood and stuffing it in baguettes with loads of hot sauce

Provided by Adam Bush

Categories Fish and seafood

Total Time 30 minutes

Number Of Ingredients 10

Ingredients

frozen breaded scampi 200g
small baguettes or submarine rolls 2
iceberg lettuce ¼, shredded
tomato 1, sliced
dill pickles a handful, sliced, plus 1 tbsp of pickle liquid from the jar
mayonnaise 4 tbsp
Cajun seasoning 1 tsp, plus extra to serve
Dijon mustard ½ tsp
horseradish sauce 1 tsp
Tabasco sauce a few dashes

Steps:

Cook the scampi in the oven following pack instructions. Add the baguettes or rolls to the oven for the first 5 minutes of cooking, to crisp up the outsides, then remove to cool. Cut in half lengthways.
Mix together all of the dressing ingredients and the tbsp of pickle liquid with a little seasoning.
Spread the dressing thickly on both sides of the cut rolls, then pile in the scampi. Add shredded lettuce, tomato and dill pickle slices, then add a little more dressing and a pinch of extra cajun seasoning, if you like.

Nutrition Facts : Calories 827 calories, FatContent 61 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fibre, ProteinContent 17 grams protein, SodiumContent 2000 milligrams of sodium

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QUICK PO BOY RECIPE - OLIVEMAGAZINE

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