Coast Cooking

Coast Cooking: It’ll be Po-boy Week all week here

I am obviously a fan of the great American sandwich, but to me one stands clearly as the best, although this is certainly to be disputed by many readers.

My favorite is a variation on what people in the North East, according to Bon Appétit Magazine, call subs, hoagies, grinders, wedges or spuckies.

I am referring to the great Deep South po-boy, of course.  There are a few things that are critical about a po-boy. Most people agree that the bread has to be right, or it just doesn’t work. The bread can't be too soft, or lack a good crust. If it is not a good baguette then it is not a good po-boy. Maybe it’s a hero.

All this week this blog will focus about po-boys, and I think it is fitting to start with a fried shrimp po-boy. When cooked correctly, a fried shrimp po-boy is a thing of wonder. But one thing kills a seafood po-boy, of any sort, and that is if it is overcooked.

SHRIMP PO-BOY

1 pound large shrimp

1 fresh, crusty baguette

Mayonnaise

Tomatoes

Lettuce

Split the baguette lengthwise. Make sure to have all the other ingredients at hand and ready to go. Batter the shrimp with flour or cornmeal after tossing in milk, or buttermilk. Deep fry a golden brown for just two minutes. Not one second more. Add mayonnaise to the bread, add the shrimp, garnish with tomato and lettuce and serve at once. Fried seafood has a short shelf life and should be served within minutes of coming out of the hot oil. Nothing else is required, unless you want a few dribbles of hot sauce.

 

 

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