Fried Seafood Po' Boys

Mardi Gras season is here! Unfortunately, I won't be making the trek to New Orleans this season. But, I can still get my fix of cajun food.

The very next night after making these po' boys, we stayed at the Port Orleans resort. The resort is beautiful - like a cleaner, idealistic, more compact version of the real place.

A plain po' boy is just the meat and bread. A fully dressed po'boy includes the lettuce, tomato, pickle, and mayo. I used remoulade sauce in place of the mayo for a little something extra. And even though the seafood was deep fried, we loved that the sandwiches weren't overly greasy tasting (one of the benefits of home-frying).


Fried Seafood Po’ Boys

1 lb medium shrimp, peeled and deveined
1 lb fresh oysters

4 egg whites, lightly beaten
1 package of fish fry
Oil for frying
Black pepper

French bread
Shredded lettuce
Tomato slices
Dill pickle slices
Remoulade Sauce (recipe follows)


Pat shrimp and oysters dry with paper towels. Place egg whites in a shallow dish; place fish fry mixture in another shallow dish. Dip all the seafood in the egg, and then dredge in the fish fry, coating completely. Place coated seafood in a baking pan.

Pour enough oil in a fryer or Dutch oven to reach a 2-3 inch depth. Heat to 350˚F. Fry seafood in batches for 1 minute. Remove to another baking dish. Season lightly with black pepper.

To prepare the po’boys, divide bread into sandwich-sized portions. Slice bread open, and stuff with seafood, lettuce, tomato, pickle, and some remoulade sauce.


Remoulade Sauce
Adapted from John Besh


1 c mayonnaise
3 Tbs Dijon mustard
2 Tbs prepared horseradish
1 Tbs finely chopped parsley
1 small (or ½ a large) shallot, finely minced
1 clove of garlic, finely minced
1 Tbs white vinegar
1 tsp fresh lemon juice
1 tsp tabasco sauce
½ tsp paprika
Dash of cayenne pepper
¼ tsp garlic powder
Dash of salt


Combine all ingredients in a small bowl and mix well. Can be made up to 3 days in advance and stored in the refrigerator.