PO BOYS AND PICKLES RECIPE

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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

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.

SHRIMP PO' BOYS RECIPE | ALLRECIPES



Shrimp Po' Boys Recipe | Allrecipes image

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 servings

Number Of Ingredients 16

Vegetable oil for deep-frying
4 French rolls, split and hinged
4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Creole seasoning
¾ cup all-purpose flour
2 pounds jumbo shrimp, peeled and deveined
2 cups Kikkoman Panko Bread Crumbs
2 cups shredded lettuce
½ cup mayonnaise
1 tablespoon horseradish
1 teaspoon pickle relish
1 teaspoon minced garlic
½ teaspoon cayenne pepper
2 tablespoons Kikkoman Ponzu Lime

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, CarbohydrateContent 127.3 g, CholesterolContent 525.5 mg, FatContent 50 g, FiberContent 5.3 g, ProteinContent 73.2 g, SaturatedFatContent 13.9 g, SodiumContent 2640.7 mg, SugarContent 5.3 g

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