Po’ boy

Ingredients

Bread

• 2lengths New Orleans French bread, or a light baguette with a thin crisp crust

Shrimp

• 500 graw prawns, peeled
• 300 mlbuttermilk
• 1 tbsphot sauce

Coating

• 150 gfine cornmeal
• 100 gplain flour
• 2 tspCreole seasoning
• 1 tspcayenne
• 1 tspgarlic powder
• salt and black pepper

Dressed

• shredded iceberg lettuce
• sliced tomato
• dill pickle slices
• mayonnaise
• hot sauce

To fry

• oil, for deep frying

Or

• roast beef with debris gravy, for the other classic

Directions

1. Mix the cornmeal, flour, Creole seasoning, cayenne, garlic powder, salt and pepper. Use fine cornmeal rather than flour alone. The cornmeal is what gives the crisp sandy crust that a po’ boy needs.
2. Lift the prawns out, letting the excess buttermilk drip off, and toss them in the seasoned cornmeal.
3. Press the coating on and shake off the loose excess. Heat the oil to 190°C (375°F). Fry the prawns in batches for 2 to 3 minutes only, until golden. Two to three minutes and no more.
4. Drain them on a rack rather than paper. Hollowing it slightly makes room for the filling and stops the sandwich being all bread.
5. Toast the cut faces briefly under a grill or in the oven, which helps them hold up against the dressing. Spread mayonnaise thickly on both cut faces. Layer the lettuce and tomato on the bottom, then the hot prawns, then the pickles.
6. Put the lettuce underneath the hot filling rather than on top, so it stays crisp and does not steam into slime. Add hot sauce over the prawns.
7. Serve it immediately, wrapped in paper, and eat it leaning forward. The coating softens and the bread goes soggy within minutes, which is why it is made to order.

Technique

• Leidenheimer is the New Orleans bakery most associated with po’ boy bread.
• A peacemaker, or la médiatrice, is a po’ boy with both oysters and shrimp.
• The roast beef version is judged on how much gravy runs down your arms.

Substitutions

• A light baguette or a soft Vietnamese bánh mì roll, which is closer than a French baguette.
• Oysters, catfish or fried chicken in place of prawns.

Variations

• Roast beef with debris gravy.
• Fried oyster, which is the oldest version.
• Hot sausage or fried catfish.

History

Created in New Orleans in 1929 by the Martin brothers, who fed striking streetcar workers free sandwiches they called poor boys.

Frequently asked questions

What is Po’ boy?

Po’ boy is a street food from United States: long crusty loaf packed with fried shrimp, oysters or roast beef, dressed. Created in New Orleans in 1929 by the Martin brothers, who fed striking streetcar workers free sandwiches they called poor boys.

How long does Po’ boy take to make?

Po’ boy takes 30 min of preparation and 15 min of cooking. The recipe makes 2 sandwiches. It is rated medium to make.

What can I substitute in Po’ boy?

Yes, within limits. A light baguette or a soft Vietnamese bánh mì roll, which is closer than a French baguette. Oysters, catfish or fried chicken in place of prawns.

What is the most important thing to get right in Po’ boy?

Mix the cornmeal, flour, Creole seasoning, cayenne, garlic powder, salt and pepper. Use fine cornmeal rather than flour alone. The cornmeal is what gives the crisp sandy crust that a po’ boy needs.