an from heat
Cut po boy rolls lengthwise and line with
nd tomato.
For the Po'Boy: Sprinkle the shrimp in Creole
epper.
To assemble, spread po' boy loaves with spread and add
oo thick.
For the Po' Boy:
New Orleans Style French
pices together in a large sandwich bag, set aside. Place the
n paper towels.
Assemble sandwich as follows:
On bottom
br>4. To make the Po' Boys, line both side of
nd bite into that \"dressed\" po' boy sandwich!
rleans-style French bread -- average po-boy size is at least nine
illet on the bottom slice; sandwich the two halves together; cut
ppetizer or in a brisket sandwich. It's all good!
Prepare the shrimp according to package directions.
Place shrimp on the hoagie rolls and top with lettuce, tomato, mayonnaise, tartar or your favorite sauce.
op, and close up the sandwich as best you can.
he bread onto the sandwich, and divide the sandwich in half vertically
Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, ...
For coleslaw, toss cabbage, carrots, radishes, onion, vinegar and olive oil together. Season and set aside.
For tartare sauce, combine all ingredients. Season and set aside.
For fried fish, combine egg whites and milk. Dredge fish in flour, egg white mixture then breadcrumbs. Cover with plastic wrap and chill for 10 mins. Heat a nonstick frying pan over medium heat. Lightly coat fish with oil and cook for 3-4 mins per side, until golden and cooked through. Fill hoagie rolls with fish, coleslaw, snap peas and tartare sauce. Serve.
Pat your hamburger meat out into really thin oblong patties; fry until done.
Cut open French bread; add your meat (you may need two pieces to span the size of your loaf.
On bottom bread, add meat and 2 slices of cheese, pickles and onion.
On top side, spread mayo; add lettuce and tomato, add ketchup.
Close together and smear top of bread with butter.
Place on a sandwich; grill and grill until cheese melts. If you don't have a sandwich grill, heat a cast iron skillet to very hot and place on top of sandwich until cheese melts.
wo halves to make a sandwich.
Mayonnaise both the top
Blackened Catfish.
Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside.
Place cast iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan.
Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan.
Allow to sit in pan for ...
Put the flour, salt and cayenne in a bowl, and mix well. Add the beer and stir until just incorporated. Mix no more than is necessary to prevent dissipation of the bubbles.
Put at least 3 inches of canola oil in a deep fryer, and bring to 375 degrees F (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.).
Cut the haddock fillets into 3-inch pieces. Season the fish with sea salt and black pepper. ...