Po' Boy

Name: Po' Boy
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4
Cuisine: American
Ingredients: 2 long French baguettes; 1kg (2.2 lbs) raw shrimp (or prawns), peeled and deveined; 200ml (about 7 fl oz) milk; 400g (14 oz) fine polenta; 3 tbsp Old Bay seasoning; 1 tbsp salt, plus extra for seasoning; oil for frying (peanut oil recommended); 1/2 head iceberg lettuce, finely sliced; 3 tomatoes, finely sliced; 200g (7 oz) sliced dill pickles; 6 tbsp mayonnaise

Genießen Sie die Aromen von New Orleans mit einem klassischen Po' Boy, einem herzhaften Sandwich, das knusprig gebratene Meeresfrüchte oder zartes Roastbeef mit dem frischen Biss von Salat, Tomaten und Gurken kombiniert, alles beträufelt mit einer würzigen Remouladensauce. Serviert auf einem weichen, flauschigen französischen Baguette ist dieses Sandwich eine köstliche Mischung aus Texturen und Aromen und bietet mit jedem Bissen einen Hauch südländischer Gemütlichkeit. Perfekt für ein entspanntes Mittag- oder Abendessen!

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Servings

Prep time

30 minutes

Cook time

8 minutes

Enjoy the flavours of New Orleans with a classic Po' Boy, a hearty sandwich that combines crispy fried seafood or tender roast beef with the fresh crunch of lettuce, tomatoes, and pickles, all drizzled with a zesty mayo sauce. Served on a soft, fluffy French baguette, this sandwich is a delicious blend of textures and tastes, offering a bite of Southern comfort in every mouthful. Perfect for a laid-back lunch or dinner.

Ingredients

2 long French baguettes
1kg (2.2 lbs) raw shrimp (or prawns), peeled and deveined
200ml (about 7 fl oz) milk
400g (14 oz) fine polenta
3 tbsp Old Bay seasoning
1 tbsp salt, plus extra for seasoning
oil for frying (peanut oil recommended)
1/2 head iceberg lettuce, finely sliced
3 tomatoes, finely sliced
200g (7 oz) sliced dill pickles
6 tbsp mayonnaise

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Directions

Start by preparing the shrimp. Place them in a bowl with the milk. In a separate tray, combine the polenta, Old Bay seasoning, and 1 tablespoon of salt, mixing well. Remove the shrimp from the milk, allowing the excess to drip off, then coat them thoroughly in the seasoned polenta mixture.
Heat the frying oil to 180°C (356°F) in a deep fryer or a large, deep skillet. Fry the shrimp in small batches for 3-4 minutes, until they are golden brown and cooked through. Carefully remove the shrimp from the oil and transfer them to a wire rack over a tray to drain. Sprinkle a little extra salt over the hot shrimp.
To assemble the sandwiches, slice each baguette open and spread mayonnaise on both sides. Layer on the iceberg lettuce, tomato slices, dill pickles, and top with the fried shrimp.
Carefully close the sandwich, pressing lightly to compact the fillings without squishing them too much.