Po Boy Sandwich
Today's Po Boy Sandwich is a recipe inspired by the New Orleans Shrimp Po'Boy and it's SO GOOD! Crispy fried shrimp, oysters or clams in a sandwich with spicy mayo sauce flavored with cajun spice. This delicious sandwich is inspired by New Orleans famous Shrimp Po'Boy and it's worth all the hype!
Ingredients
Fried Seafood
- 2 lbs Breaded shrimp clams or oysters Frozen
- 3 cups oil for shallow frying use a high smoking point oil
Spicy Remoulade / Sauce
- 1 cup Mayonnaise
- 1 teaspoon cajun seasoning
- 1 teaspoon soy sauce
- 1 teaspoon Sriracha
- Juice of 1 lemon
- 1/2 teaspoon garlic powder
Assemble the Po'Boy Sandwich
- 4 French Loaf Sandwich breads -- foot long
- 2 cup shredded lettuce
- 3 Tomatoes thinly sliced
- 1 red onion thinly sliced
- 1/2 cup Dill pickles
Instructions
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Start by making the sauce: Mix all ingredients in a small bowl, and set aside.
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Have all your sandwich ingredients sliced and ready such as lettuce, tomatoes and onions.
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Preheat a sauce pan with the oil over medium heat.
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If you have an oil thermometer, you’ll need the oil not to exceed the 375 degrees F.
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Alternatively you can use an electric deep fryer with controlled temperature.
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In small batches, deep fry the breaded bar clams in the hot oil for about 3 minutes until golden.
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Remove from the oil onto paper towels to absorb any excess oil.
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Repeat with the remaining breaded bar clams until they’re all cooked.
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Assemble the sandwiches by spreading a generous amount of the spicy mayo at the bottom and top of the sandwich bread.
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Layer the lettuce, onions, pickles and tomatoes on the bottom half of the sandwich.
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Top with the breaded bar clams and cover with the top half of the sandwich bread.
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Press the sandwich down to make sure the ingredients stick together.
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Serve with extra Spicy mayo for dipping and fries if you like.
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Enjoy
Recipe Video
Recipe Notes
Po Boy Sandwich Recipe Tips and FAQ
- You can use any sixe shrimp for this recipe as long as you watch cooking times. Also try it with clams, oysters and use the guideline for Fish Fry to try it with any type of fish.
- For a lighter healthier version, try Air Fryer Fish recipe. It's just as good, I promise!
- Use a high smoking il for frying like avocado oil or peanut oil.
- The oil temperature ideally should be between the range of 350 - 375 degrees F.
- Avoid over crowding the pan.
- Drain excess oil on paper towels always to prevent any greasy taste in your sandwich.
- We use our Spicy Mayo as a base, and add to it some creole seasoning and cajun seasoning. It's the BEST!
- Try to source the French bread foot long, and if you can't , look for a thin crust, fluffy interior type of bread.
- Your toppigs are your choice, classically they need to include lettuce, pickles, tomatoes and onions. Adjust that to your taste.
- It's best to cut the sandwich in half as it's easier to eat. And don't forget to keep some extra sauce in the side for dipping!
Roast Beef Po’ Boy Method
- Slow cook chuck roast with onion, garlic and beef stock. Cook until fall apart tender, and shred the meat in gravy.
Variations
- Spicy shrimp po boy: Add Chili Oil Recipe or Hot Honey Recipe or Hot Pepper Sauce
- Grilled shrimp po boy: use our Grilled Shrimp recipe and add them to the sandwich.
- Catfish po boy: Fry some catfish pieces and use them.
- Soft shell crab po boy: Use our guide for How To Cook Crab Legs and use the meat.
- Vegetarian fried mushroom po boy: Similar to the Portobello Mushroom Burger, use portobello mushrooms and fry them.
Storage & Reheating
- Best eaten fresh for maximum flavor.
- Store components separately in the refrigerator for up to 2 days.
- Reheat seafood in oven at 375°F until crisp or air fry at 350 degrees F for 5 minutes.
- As always, avoid the microwave as it creates a rubbery texture.
- If you have leftovers, it's best to keep the seafood in a glass container air tight in the fridge for 3 days or freezer for 30 days.
Oil Temperature For frying the fish
- Ideal frying temperature: 350–375°F (175–190°C)
- Too low temperature and you end up with a greasy coating
- Too high of a temperature, and you'll burn the exterior with a raw interior
Troubleshooting
- Soggy Sandwich? The oil was too cold or you used too much sauce.
- Coating Falling Off? The seafood was too wet before dredging.
- Greasy Texture? The oil temperature dropped below 350°F during frying.
- Bread Too Hard? You didn't use the correct type of bread.
What is the type of Shrimp for Po Boy?
Basically any size shrimp would work for this recipe, as long as you coat it well and adjust frying time. If you like a "meaty' tasting shrimp then you'll need the larger size, but if you like the exra crisp coating taste, then go for smaller sizes. Make sure the shrimp is deveined with no tails on before frying. That makes them easier to eat.
How can I dress the Po'Boy Sandwich?
Use whatever sauce you prefer. Our Garlic Parmesan Sauce is another slurp worthy sauce!! Like SO GOOD! Especially if you add some spice and creole/cajun to it, then you can totally use it here. You can also add greens and fancy sandwich ingredients, however this is not meat to be a fancy sandwich. So basic simple iceberg,, tomatoes, pickles and some onions will be all you need!
Can I Make Ahead this recipe?
Because the seafood is fried, this recipe is BEST made right before serving.
What is a Po’ Boy sandwich?
A Louisiana sandwich on French bread filled with fried seafood or roast beef and dressed with lettuce, tomato, pickles, and mayonnaise.
Why is it called a Po’ Boy?
It was created in New Orleans during a 1929 streetcar strike and served to “poor boys.”
What kind of bread is used?
New Orleans style French bread with thin crust and airy interior.
What’s the difference between a Po’ Boy and a sub?
The type of bread and traditional Louisiana fillings define a Po’ Boy.
Can you bake instead of fry?
Yes, but it won’t be authentic in texture. If you're looking to lighten it up, ry air frying rather than baking.
Is a Po’ Boy spicy?
It can be, depending on seasoning and hot sauce.