Po' Boy
A Louisiana staple typically filled with crispy fried seafood on French bread.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a shallow bowl, whisk together the cornmeal, flour, and Cajun seasoning. In another bowl, pour 1/4 cup of buttermilk or milk.
- 2
Dip the shrimp in the milk, let the excess drip off, then toss them in the cornmeal mixture until thoroughly coated.
- 3
Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the shrimp in batches for 2-3 minutes until golden brown, crispy, and cooked through. Drain on a wire rack.
- 4
Slice the French bread lengthwise, leaving the hinge attached. Lightly toast the inside of the bread.
- 5
Slather the top and bottom interiors of the bread generously with the tangy remoulade sauce.
- 6
Layer the shredded lettuce and tomato slices on the bottom. Pile the hot, crispy fried shrimp high on top, close gently, and slice into portions.
Plan it in Listahan
Add Po' Boy to your week, check it against your household's allergens, and build the shopping list automatically.