What is a Po’ Boy?
The shortened version of “poor boy”, a po’-boy is a sandwich that centers around New Orleans origin. It is generally made on a loaf of fresh French bread, complete with a crisp exterior and soft interior. This bread was historically made in brick ovens, which gave the significant contrast between the exterior and interior textures.
Almost anything can be found within a po’-boy, but roast beef and shrimp are probably the most desired. Fish, oyster, and burger po’-boys are also popular amongst some crowds. These proteins are usually either fried or blackened, and often seasoned with some sort of Cajun seasoning. Complete with lettuce or cabbage, tomato, pickles, onions, and some sort of sauce (mayo or a remoulade).
That’s all there is to a po’-boy. Many of you are may say that what I just said isn’t accurate, or isn’t true, but there’s many variations to a po’-boy. What I stated above is what I tend to stick to, but you can vary as you like.
What makes a remoulade?
Remoulade is a condiment derived from France, of which is mayo based. Somewhat similar to tartar sauce it usually is flavored with curry and sometimes pickles. Cajun remoulade varies recipe to recipe, but they usually have chopped aromatics, mustard, and an acid (vinegar or citrus juice). Cajun remoulade is generally flavored with some sort of Cajun seasoning, along with some ketchup. Remoulade is essential for a good Po Boy, and a good remoulade can turn an okay Po Boy into a great one.
I’m going to show you how to make a po’-boy from wild-caught catfish, but you can use any fish that does well with frying (catfish, cod, perch, any sunfish), along with shrimp. I used my Buffalo Fried Fish recipe, and it came out incredible. Feel free to get creative and try using venison, elk, pronghorn, bison, rabbit, quail, or really almost any other game meat. With ground protein items, I would cook in a pan and season heavily with blackening or Cajun – I would use blackening so that you can control the salt content. I should also mention that I like to use cabbage for this application. Cabbage provides a more durable green that adds nice texture and light flavor. Romaine will work, but does not hold up to heat well and also tends to be more bitter.
This remoulade recipe is derived from Elise Bauer of Simply Recipes, but I made a few changes to it. I prefer some sort of citric acid in my remoulade, such as lemon or lime juice; this pairs especially well with fish or seafood. I also opt for a low-sodium Cajun seasoning, add a teaspoon of pepper, and call it a day. With all of this said, let’s get started.
Po’-Boy with Remoulade Recipe
Serves Approximately 2 People
1 French Bread Loaf
1 Large Tomato, Sliced Thin
1 Onion (Any kind), Sliced thin
0.5 Green Cabbage, Thinly Shredded (Romaine can also be used)
As Needed ` Thinly Sliced Pickles
2 Buffalo Fried Fish Filets (Recipe HERE)
Remoulade
1.25 Cups Mayonnaise
0.25 Cup Mustard (Creole or Dijon)
1 Tbsp Paprika (Preferably Hungarian sweet)
2 tsp Cajun Seasoning, Creole Seasoning, or Blackening Seasoning (Preferably Low Sodium)
2 tsp Prepared Horseradish
1 Tbsp Lemon Juice
1 tsp Pickle Juice
1 tsp Hot Sauce (Tabasco or Siracha)
1 Large Garlic Clove – Minced and Smashed
1 tsp Black Pepper, Fine Ground
Mix all ingredients together in a bowl. Keep refrigerated and covered.
Using Buffalo Fried Fish Recipe, fry fish until crisp. Remove from oil and season with salt and Cajun seasoning.
Cut French bread loaf in half lengthwise, and then slice the bread open, cutting parallel to the tabletop. Place bread on a hot pan to toast lightly.
Remove bread from pan and apply remoulade onto the bottom bun generously. Place onions, tomatoes, and pickles on top of remoulade.
Place fish on top of bed of vegetables, followed by more remoulade.
Top the fish with shredded cabbage, followed by the top bun. Serve immediately.