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Shrimp Po Boy Sandwich

cajuncookingtv's picture
Shrimp Po Boys are a staple in Cajun and South Louisiana cuisine; especially in New Orleans. Po Boy is a familiar term used to describe a submarine sandwich served on long French bread rolls. They are typically filled with some sort of fried seafood or any other hot sandwich meat; like hot roast beef or hot sausage.
  Shrimp 1 Pound
  Catfish filets 3
  Shrimp & fish fry mix 1 Cup (16 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Sea salt 1 Tablespoon
  Creole seasoning 2 Tablespoon
  Eggs 2
  Milk 1 Cup (16 tbs)
  Canola oil/Vegetable oil 1 Cup (16 tbs)
  French bread 1
  Shredded lettuce 1 Cup (16 tbs)
  Tomatoes 1
  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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Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
You don't really have to fly down to the South to enjoy po'boy sandwiches. Try Beryl Stokes' simple recipe for a warm, delicious, seafood submarine sandwich right in your kitchen. They are sure to get you hooked for good.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1104 Calories from Fat 613

% Daily Value*

Total Fat 69 g105.5%

Saturated Fat 8 g40.2%

Trans Fat 0.2 g

Cholesterol 331.1 mg110.4%

Sodium 1726.3 mg71.9%

Total Carbohydrates 68 g22.6%

Dietary Fiber 3.6 g14.4%

Sugars 8.3 g

Protein 51 g102%

Vitamin A 107.8% Vitamin C 30.5%

Calcium 17.2% Iron 27.3%

*Based on a 2000 Calorie diet

1 Comment

tanya3286's picture
Shrimp Po Boy Sandwich Recipe Video