1、Catfish Po' Boy

  • Makes: 4 servings
  • Serving Size: 1 sandwich per serving
  • Carb Grams Per Serving: 47
  • Catfish Po

    Ingredients

    Method

    In a medium bowl combine broccoli slaw mix, sweet pepper, red onion, mayonnaise, vinegar, and hot pepper sauce.
  • Sprinkle fish with Cajun seasoning and salt. In a large skillet, heat oil over medium-high heat. Cook fish in hot oil for 4 to 6 minutes per 1/2-inch thickness of fish or until golden brown and fish flakes when tested with a fork.
  • Place a fish fillet on the bottom half of rolls. Top with some of the slaw mixture and roll tops. Serve with remaining slaw.

  • https://www.truecookbook.com/recipe/catfish-po-boy-11095/

    2、Shrimp Po' Boy

    Servings:6 Prep20 mins Cook2 mins Stand1 min
    Shrimp Po

    Ingredients

    • 6 cups vegetable oil
    • 1 cup plain bread crumbs
    • 4 teaspoons Cajun seasoning
    • 1/8 salt
    • 1/2 pound cleaned raw 21 to 30 count shrimp (thawed, if frozen)
    • 2 large egg whites, lightly beaten
    • 6 hoagie rolls or 3 small loaves Italian bread, trimmed, halved and split
    • 6 tartar sauce
    • 1 1/2 cups arugula
    • 1 large tomato, sliced

    Method

    1. Heat oil in a saucepan (not more than half full) over medium-high heat to 365 degrees on a deep-fat fry thermometer. Adjust temperature under pot to maintain 365 degrees .
    2. In a large bowl, whisk together the bread crumbs, Cajun seasoning and salt. Heat oven to 200 degrees . Line a large baking sheet with a double layer of paper towels.
    3. Toss 1/3 of the shrimp with egg whites. With tongs or a slotted spoon, transfer shrimp to bread crumb mixture and toss to coat. Fry in 365 degrees oil for 2 minutes. Remove with a slotted spoon to papertowel- lined sheet and keep warm in 200 degrees oven. Repeat twice more with remaining shrimp, egg whites and bread crumb mixture (you will have egg white and bread crumbs leftover).
    4. Fry shrimp in 2 more batches, letting oil return to 360 degrees to 365 degrees before adding next batch.
    5. Meanwhile, spread 1 tbsp tartar sauce on each hoagie roll or Italian bread section. Top each with 1/4 cup arugula leaves, about 8 shrimp and 2 tomato slices. Sandwich and serve.

    3、Cornmeal-Crusted Catfish Po¿ Boys

    Servings:4 Prep20 mins Broil8 mins
    Cornmeal-Crusted Catfish Po¿ Boys recipe

    Ingredients

    Method

    1. Heat broiler. Coat a broiler pan with nonstick cooking spray.
    2. In a small bowl, stir together mayonnaise, lemon juice, zests, garlic and cayenne until smooth.
    3. In a shallow glass dish, whisk together cornmeal and Old Bay seasoning. Coat fillets with nonstick cooking spray and dredge in cornmeal. Place on prepared broiler pan and broil, 4 inches from heat, for 7 to 8 minutes or until fish flakes easily.
    4. To assemble, pull out some of the soft center of the rolls and discard. Cover both cut sides of the rolls with the mayonnaise mixture and fill with a fish fillet, tomato slices and lettuce.

    4、Shrimp Po' Boy

  • Makes: 4servings
  • Prep:30 mins
  • Start to Finish:30 mins
  • Carb Grams Per Serving: 32
  • Shrimp Po

    Ingredients

    Method

    1. Preheat grill to medium-high.
    2. Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.
    3. Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl. Place the remaining 2 teaspoons oil in a small bowl. Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).
    4. Place a grill basket (see Kitchen Tip) on the grill. Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.
    5. To assemble the sandwiches, divide tomato and onion among the buns. Spread about 1/3 cup cabbage mixture down the middle of each and top with about 1/2 cup grilled shrimp.
    6. Tips:Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.
    7. Kitchen Tip: It's best to use a grill basket when grilling small shrimp so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this "basket" will prevent the shrimp from sliding off.

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