How-To Make A Po'Boy with Isaac Toups

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Chef Isaac Toups is back, this time showing us how to make a classic fried seafood po' boy. The shrimp and oysters are tossed in a mixture of cornmeal and corn flour for a crispy and light batter, and the whole sandwich is dressed in a simple tomato and onion salad. The result is the ultimate Louisiana sandwich.

Check out the recipe here: https://vice.video/2mNO8pK

Shrimp and Oyster Po'Boys Recipe
Why choose one kind of seafood for your po'boy when you can have two?

By Isaac Toups
Sep 18 2019, 7:00am
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PHOTO BY FARIDEH SADEGHIN
1567994842416-shrimp-oyster-poboy-recipe.jpeg

Servings: 2
Prep time: 20 minutes
Total time: 45 minutes

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

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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
1. 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.

2. 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.

3. 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.

4. Make the salad: Combine all salad ingredients and toss gently.

5. 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.
 
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