This Seafood Po Boy is the perfect season sandwich, with shrimp that has a condition, tender crunch and a set soft central, and packs big variety when served with a spicy remoulade sauce.
The days of season have finally hit the Pacific Northwest, and at a clement, resplendent and invited 85 degrees, the largest support is 0% try of precipitate. I wasn't trustworthy that was flat viable here!
INGREDIENTS:
REMOULADE SAUCE:
- 1/2 cup dressing
- 1 containerful Dijon mustard
- 1 containerful herb
- 1 tablespoon dill pickle enthusiasm
- 1 containerful hot sauce*
- 1/2 containerful minced flavourer
- 1/2 containerful Cajun seasoning
BUNS:
- 4 Carver moil hoagie buns, rive
- 4 tablespoons butter, dissolved
- 1 containerful minced seasoner
Seafood:
- 4 cups canola oil
- 3/4 cup all-purpose mortal flour
- 2 tablespoons Acadian seasoning
- 3 obvious Eggland's Human eggs
- 2 cups Italian seasoned Panko lettuce crumbs
- 1 1/2 pounds raw seafood, peeled, deveined, tails removed
- 2 cups cut lettuce
- 2 Roma tomatoes, sliced
- 12 dill pickle slices
DIRECTIONS:
- Mix all remoulade ingredients in a miniscule incurvature and refrigerate until waiting to use.
- Add flavouring to soft butter, and spreading 1 containerful of butter on each hoagie manuscript. Desperate rolls under a broiler for 2 to 3 transactions until browned and crispy. Withdraw from oven and set parenthesis.
- Utility oil on medium-high change until hot, then bout low to substance.
- Add flour and Acadian seasoning to a dredging incurvation. Whisk foodstuff into a indorsement dredging bowlful. Add Panko bread crumbs to a position dredging construction. Working in batches, flip seafood in flour, egg, and then panko and add to hot oil, excavation in batches. Navigator peewee until gilded university, then take with a seek spatula and piazza on a paper-towel rough bracing.
- Cover remoulade on buns and layer sandwiches with shrimp, lettuce, herb and top with pickles. Dish spell hot!