POORBOY RECIPES

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CATFISH POORBOY RECIPE - FOOD.COM



Catfish Poorboy Recipe - Food.com image

If I remember correctly, I got this recipe from the Graham Kerr TV show, you know the Galloping Gourmet who went to healthy cooking. I use Seattle Sourdough Round Twins and it works perfectly.

Total Time 25 minutes

Prep Time 25 minutes

Yield 2 Sandwiches, 2 serving(s)

Number Of Ingredients 12

2 hoagie rolls, sturdy bread that doesn't flatten easily
1 tablespoon olive oil
3 garlic cloves, minced
2 jalapenos, minced
1 red bell pepper, julienne
1 large onion, sliced
2 tablespoons tomato paste
3 tablespoons fresh lime juice
1 cup water
1/2 teaspoon crushed red pepper flakes (optional)
2 (8 ounce) catfish fillets, room temperature
3 tablespoons fresh basil leaves, freshly cut up

Steps:

  • Cut rolls 2/3 through, leaving a "hinge.".
  • Dig out bread from the crust, leaving 1/2 inch or so shell.
  • In large skillet in 1 tablespoon oil, sauté garlic, jalapeño, red bell pepper strips, onion, tomato paste, crushed red pepper flakes and lime juice.
  • Sauté for 3 minutes, then add 1 cup water and basil.
  • Gently add room temperature fillets to the pan, pushing aside veggies. With pastry brush, brush liquid over fillets.
  • Remove pan from stove top and place in oven under broiler and broil 8 minutes.
  • Spoon some veggie mixture into bread shell, place fish fillet over, add more veggies, close and serve.

Nutrition Facts : Calories 610.3, FatContent 26.9, SaturatedFatContent 5.4, CholesterolContent 106.5, SodiumContent 564.5, CarbohydrateContent 48.6, FiberContent 5, SugarContent 9.6, ProteinContent 43.5

SHRIMP PO'BOY RECIPE | BON APPéTIT



Shrimp Po'Boy Recipe | Bon Appétit image

In this shrimp po boy recipe, the paper-thin crust and pillowy crumb of a New Orleans–style French roll is essential—as is Crystal hot sauce.

Provided by The Bon Appétit Test Kitchen

Yield makes 4 Servings

Number Of Ingredients 16

2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
4 8'-long French rolls, split horizontally
Rémoulade (click for recipe) or mayonnaise
Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce (optional), preferably Crystal t

Steps:

  • Whisk first 8 ingredients in a small bowl to blend.
  • Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
  • Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
  • Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
  • Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

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