Shrimp Po Boy Sandwich
|Shrimp & fish fry mix||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Sea salt||1 Tablespoon|
|Creole seasoning||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Canola oil/Vegetable oil||1 Cup (16 tbs)|
|Shredded lettuce||1 Cup (16 tbs)|
|Sliced dill pickles||2 Tablespoon|
The Seafood: Prepare your Shrimp by peeling completely and slice the top open to remove the dark vein. Prepare Catfish by cutting into strips somewhat like chicken tender strips.
Seafood Batter: Prepare the egg wash by breaking an egg into a mixing bowl. Wisk in some milk (maybe a cup). Squeeze in a wedge of lemon or lime juice. In another mixing bowl, pour in the Shrimp & Fish Fry mix. Add ½ cup of flour, 1 tablespoon Sea Salt and 2 tablespoons Tony’s. Stir altogether well.
The Oil: Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil. Always be careful to leave 2-4” from the top to leave room for the oil to bubble up. Optimal temperature is 350 to 375 degrees. An electric fryer either has an automatic temperature setting or a button to help you. If you are using a regular pot and do not have a thermometer, drop a small amount of the frying batter into the oil. If it bubbles up quickly, the oil is ready.
Battering Seafood: Using your left hand, drop several pieces of shrimp or catfish in the egg wash and cover completely. Pull out and drop in the Shrimp & Fish Fry mixture. With your right hand, toss the seafood around to fully coat with corn flour. Shake off excess and place on a platter. Continue this process until all seafood is coated.
Deep Frying: Once the oil is properly heated, carefully drop seafood into the oil. Be careful not to overcrowd the pan. Seafood should freely move around. Seafood will be ready in just a couple minutes. It should be golden brown and probably will be floating to the top of the oil. Remove with a slotted spoon and drain excess oil on layers of paper towels.
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