Po’boy is a unique sandwich with a rich history. It originated from Louisiana in the early 20th century, when it was invented by two brothers named Benny and Clovis Martin. The Martins opened a sandwich shop in New Orleans and started to make po’boys with French bread filled with a variety of meat or seafood such as roast beef, ham and cheese, meatballs, oysters, crabs, or shrimps.
American Po’Boy
Course: SnackCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcal1
hour10
minutesPo’boy is a unique sandwich with a rich history. It originated from Louisiana in the early 20th century, when it was invented by two brothers named Benny and Clovis Martin. The Martins opened a sandwich shop in New Orleans and started to make po’boys with French bread filled with a variety of meat or seafood such as roast beef, ham and cheese, meatballs, oysters, crabs, or shrimps.
Ingredients
- For the cane vinegar mayonnaise:
1/4 cup|60 ml Steen’s cane vinegar
2 tablespoons Dijon mustard
2 teaspoons kosher salt
4 large egg yolks
2 cups|500 ml canola oil
- For the seafood:
peanut oil, for frying
1 ½ cups|250 grams corn flour
1 ½ cups|200 grams cornmeal
3 tablespoons popcorn salt
2 tablespoons onion powder
1 tablespoon granulated garlic
1 tablespoon white pepper
2 teaspoons cayenne pepper
1 teaspoon celery salt
12 jumbo shrimp, peeled and deveined, tail removed
12 shucked oysters
- For the salad:
1 teaspoon sherry vinegar
1 teaspoon prepared horseradish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 ripe tomato, thinly sliced
1 small red onion, thinly sliced
- For the po’boy:
2 (8-inch) loaves po’boy bread
Directions
- Make the mayonnaise:
- Place all of the ingredients, except the oil, in the bowl a food processor and blend for ten seconds. Slowly drizzle in the oil until emulsified.
- Fry the seafood:
- Heat 2 inches of peanut oil in a large saucepan until a deep-fry thermometer reads 350°F. Meanwhile, in a large bowl, whisk together the corn flour, cornmeal, popcorn salt, onion powder, granulated garlic, white pepper, cayenne pepper, and celery salt.
- Working in batches, dredge the shrimp and oysters in the cornmeal mix, then fry until golden-brown, about 2 to 3 minutes. Using a slotted spoon, transfer to a wire rack nested over a baking sheet and season with salt.
- Make the salad:
- Combine all salad ingredients and toss gently.
- Assemble the po’boy:
- Slice the bread almost all the way through lengthwise. Apply a healthy amount of mayo to the inside. Pile a heaping amount of seafood on the po’boy. Top with salad and serve.
