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Po' boys with remoulade

The ultimate sandwich for seafood lovers! Whether you pick shrimp, catfish, oysters or crab, these Po' boys are dredged in a crispy flour-coating, topped with tomatoes, lettuce and homemade remoulade, all wrapped in a fresh French roll. 




  • 1 cup [240 g] mayonnaise
  • 1/2 cup [120 g] sour cream
  • 1/2 cup [120 ml] buttermilk
  • 1/4 cup [35 g] chopped onion
  • 1/4 cup [35 g] chopped celery
  • 2 garlic cloves
  • 2 tablespoons ketchup
  • 2 tablespoons fresh parsley
  • 2 tablespoons black pepper
  • 1 tablespoon salt
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon horseradish

Po' Boys

  • 3 cups [720 ml] buttermilk
  • 1/2 cup [120 ml] pickle juice
  • 6 to 8 dashes hot sauce
  • 4 cups [960 ml] canola oil, for frying
  • 1 cup [125 g] all-purpose flour
  • 1 cup [130 g] fine ground cornmeal
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon celery salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • One of the following: 1 1/2 lb [680 g] fresh shrimp, peeled and deveined or 2 dozen raw oysters, freshly shucked or 4 softshell crabs or 4 6 to 8 oz [170 to 225 g] fillets of catfish/snapper/grouper or similar flaky white fish
  • Salt, to season
  • 4 8-inch [20 cm] long French rolls, fresh and crusty, split horizontally
  • 3 medium tomatoes, sliced into 1/4 in [6 mm] rounds
  • 3 cups [75 g] freshly shredded iceberg lettuce
  • 1 cup [240 g] Remoulade
  • 1/4 cup [35 g] sliced green onion
  • 1/4 cup [5 g] chopped parsley
  • 1 lemon, cut into wedges



  1. Combine mayonnaise, sour cream, chopped onion, chopped celery, garlic cloves, ketchup, parsley, red wine vinegar, horseradish and hot sauce in a food processor. Process until completely smooth. Taste and adjust the seasoning. 
  2. Set aside for serving. TIP: Keep refrigerated in an airtight container for up to three weeks.

Po' boys

  1. In a large bowl or deep casserole dish, combine the buttermilk, pickle juice, and six to eight dashes of hot sauce. Brine the seafood in the mixture for at least one hour or up to overnight.
  2. Fill a deep pot or fryer halfway with oil and heat to 350°F [175°C]. 
  3. Set a cooling rack on a sheet pan or line a plate with paper towels. 
  4. In a medium bowl, stir together the flour, cornmeal, garlic and onion powders, celery salt, black pepper, and cayenne until combined. 
  5. Dredge all the seafood pieces by letting liquid drip off each piece, then coating it in the flour mixture. Pat the flour mixture onto the skin, making sure to turn each piece and press the flour mixture onto all sides to be sure it is evenly coated. Place the seafood on a plate and set it aside.
  6. Deep fry the seafood for seven to eight minutes, or until golden brown and crispy. Place on the prepared rack or paper towels to absorb excess oil. Sprinkle with salt.
  7. Assemble the sandwiches by lining the rolls with the tomatoes, then adding the seafood and topping with the lettuce and a drizzle of the remoulade. Garnish with green onions, parsley, and more hot sauce. Squeeze a lemon wedge over the top of each sandwich and enjoy! 


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