Po' boy (New Orleans baguette sandwich)

Name: Po' boy (New Orleans baguette sandwich)
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 soft-yet-crusty baguettes (about 30 cm each) or 4 shorter baguette pieces; 500 g large raw prawns, peeled; 100 g cornmeal or plain flour; 2 tsp Cajun seasoning; 1 egg; 100 ml milk; oil for frying; For the remoulade: 4 tbsp mayonnaise; 1 tbsp Dijon mustard; 1 tsp hot sauce; 1 tsp lemon juice; 1 finely chopped gherkin; 2 tomatoes, sliced; iceberg lettuce, shredded

Time: 30 min4 servingsapprox. 620 kcal / serving (estimated)approx. 32 g protein / serving

The po' boy is the signature sandwich of New Orleans, Louisiana, born in 1929 as a "poor boy" sandwich for striking streetcar workers. Crisp prawns or oysters, bread that's crusty outside and very soft inside, and a punchy remoulade make the classic.

Po' boy (New Orleans baguette sandwich) (illustration)

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Method

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Mix the remoulade ingredients and put in the fridge.
Whisk the egg into the milk, and mix the flour with the Cajun seasoning and a little salt on a plate.
Lift the prawns from the egg milk and turn them in the seasoned flour so they're coated all over.
Heat 2 cm of oil in a frying pan to 180 °C and fry the prawns in batches for 2-3 minutes until golden and crisp; drain on paper towels.
Split the baguettes lengthways and lightly toast the cut sides.
Spread with remoulade, then pile on lettuce, tomato and the hot prawns; serve immediately.

Source: Wikibooks Cookbook – Po' Boy (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

The bread is the real secret: crusty outside but very soft inside; a heavy, dense baguette won't do.
Check the oil temperature: if it's too cool the prawns are greasy, if too hot they burn outside.
Fry the prawns for just a few minutes, don't overcook them or they turn rubbery.
The traditional "dressed" version comes with lettuce, tomato and a mayonnaise-based sauce.

Frequently asked questions

What is remoulade?

A French mayonnaise-based sauce; the Louisiana version is made with mustard, hot sauce and pickles.

Can it be made with meat?

Yes, the roast beef po' boy is also a classic: thinly sliced roast beef with gravy.

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