Shrimp! Oysters! Fish!
, any aficionado will tell you that a proper po' boy is all about the bread, which is closer to Vietnamese-style banh mi bread than a sub roll. Unfortunately, both Vietnamese baguettes and New Orleans–style French loaves are pretty hard to come by, so most of us have to make do. I had the best success mimicking po' boy bread by lightly toasting sub rolls to crisp up their soft crust, and then scooping out a good portion of their dense and doughy interior.
With the bread squared away, it's time to talk fillings. Along with roast beef, fried seafood is the most common item to stuff in a po' boy. Shrimp, oysters, and fish are all popular options that are coated in a Creole-spiced flour and cornmeal dredge, and then deep-fried until golden brown. They then get piled high into rolls, and"dressed" with mayonnaise, shredded lettuce, sliced tomatoes, and pickles.
I then make a spicy mayonnaise-based sauce that I'm required by law to call a rémoulade, even though it is missing classic French rémoulade ingredients . Real talk: You don't have to follow a rémoulade recipe exactly to end up with a delicious sandwich spread. Combine fatty mayonnaise with spicy , briny , savory , and acidic ingredients, and I promise it will taste good.A proper coating is critical for fried seafood.
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