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Po’ Boy Seafood Sandwiches
Oyster - Shrimp - Fish
Yield: Serves up to six adult seafood lovers.
1.5 pounds fresh seatrout fillets in 1-inch lengthwise strips and then in 3 to 4 inch pieces
25-30 medium shrimp (approx. 30-count) peeled and deveined
25-30 small oysters in juice
1 bag of Louisiana Fish Fry
1 Tbs cayenne pepper
Heat 2 quarts of oil to 375 degrees. Mix the Louisiana Fish Fry and cayenne pepper in bowl. Starting with shrimp, coat well with Louisiana Fish Fry and drop individually into hot oil. Fry until golden brown. Repeat with fish fillets and then oysters. (Note: Dropping the coated seafood individually into the hot oil stops it sticking to pan and to other pieces when frying.)
Homemade Tartar Spread
1 cup Hellmann's Real Mayonnaise
2 Tbs. dill relish pickle
2 Tbs. minced purple onion
1 Tbs. Dijon-style horseradish mustard
6 Kaiser Rolls sliced in half
Serve with lettuce, tomatoes and sliced purple onion and French fries or Tater Tots.
Yield: Serves up to six adult seafood lovers.
1.5 pounds fresh seatrout fillets in 1-inch lengthwise strips and then in 3 to 4 inch pieces
25-30 medium shrimp (approx. 30-count) peeled and deveined
25-30 small oysters in juice
1 bag of Louisiana Fish Fry
1 Tbs cayenne pepper
Heat 2 quarts of oil to 375 degrees. Mix the Louisiana Fish Fry and cayenne pepper in bowl. Starting with shrimp, coat well with Louisiana Fish Fry and drop individually into hot oil. Fry until golden brown. Repeat with fish fillets and then oysters. (Note: Dropping the coated seafood individually into the hot oil stops it sticking to pan and to other pieces when frying.)
Homemade Tartar Spread
1 cup Hellmann's Real Mayonnaise
2 Tbs. dill relish pickle
2 Tbs. minced purple onion
1 Tbs. Dijon-style horseradish mustard
6 Kaiser Rolls sliced in half
Serve with lettuce, tomatoes and sliced purple onion and French fries or Tater Tots.