Ecomely

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Po' boy: photo of the dish
Illustrative photo: The original uploader was Perlow at English Wikipedia. — Public domain, Wikimedia Commons
Everyday meals

Po' boy

Iconic sandwich from New Orleans, filled with fried seafood or saucy beef on a baguette-style roll that's crisp outside and soft inside. It's typically eaten at lunchtime, with your hands.

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Ingredients

Ingredients

Sauce tartare maison

Spices & seasoning

Optional extras

On the side

Nutrition facts

628 kcal per serving

Protein
27.6 g
Carbohydrates
49.3 g
of which sugars
5.5 g
Fat
33.8 g
Fiber
4.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the rolls in half lengthwise without separating them completely, then open them up and spread the insides with mayonnaise mixed with hot sauce.
  2. Mix the flour with the paprika, garlic powder, salt and pepper. Beat the eggs in a separate bowl and put the breadcrumbs in a third.
  3. Pass the shrimp through the spiced flour, then the beaten egg, then the breadcrumbs, pressing lightly so they stick well.
  4. Heat the oil to 180 °C in a large pot and drop the shrimp in small batches for 2 to 3 minutes, until golden and crisp. Drain them on paper towels.
  5. Mix the mayonnaise, mustard, chopped pickles and lemon juice to make the tartar sauce.
  6. Fill each roll with lettuce, tomato slices and the still-hot shrimp, then drizzle with a little tartar sauce.
  7. Close the sandwiches and serve right away, with piping-hot fries.

Variations and tips

Beef version. Replace the shrimp with thinly sliced beef simmered for 30 minutes in a brown roux and onion gravy, then served on the bread.

Using what's easy to find. A bakery baguette cut into chunks works just as well in place of the special small rolls.

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Original Ecomely recipe.