Po Boy Sandwich • Inspired by Nola’s Shrimp Po’Boy {Video} • Two Purple Figs

Today’s Po Boy Sandwich is a recipe inspired by the New Orleans Shrimp Po’Boy and it’s SO GOOD! Crispy fried shrimp, oysters or clams in a sandwich with spicy mayo sauce flavored with cajun spice. This delicious sandwich is inspired by New Orleans famous Shrimp Po’Boy and it’s worth all the hype!

This sandwich recipe is certainly unique. We love it because it involves Seafood, specially Fried fish, and a delicious Spicy Mayo with a creole kick. Imagine all of this wrapped up in a sandwich–like how awesome would that taste?!!

If you’ve never had it before, here’s everything you need to know on making the best delicious Po Boy Sandwich, with many varieties.

 

What is a Po’Boy?

Classically the Po Boy sandwich was a product of the French market restaurant in New Orleans back in the 1930’s. It was described as a long sandwich loaded with lettice, tomatoes, some pickles, fried fish and a sauce. It was created to feed striking streetcar workers, but evolved into many variations.

While usually the fried fish was shrimp, it can be made with any type of fried seafood. I can even imagine it so good with Air Fryer Fish for a lighter quicker version. 

Ingredients You’ll Need 

• The Shrimp. Anything battered works great for this recipe, you can source it as I have or make it from scratch. These are battered clams, and you can use oysters as well for an oyster Po Boy. Either way, make sure the seafood is fried. 
• The foot long bread. This is the classic French loaf which is about a foot long, and it’s the best option for this recipe. If you can’t find it, use foot long bread with soft interior.
• Spicy Mayo. We use our spicy mayo recipe as a base for the remoulade sauce, but we add a touch of creole seasoning or cajun spice to make it fitting for the recipe. 
• Sandwich Toppings: Lettuce, tomatoes, Red onions and Pickles. These are classics. 

How to Make Po Boy Sandwich Step By Step

Fry the Fish

1. Start by sourcing the battered fish, whether shrimp, clams, oysters or follow this recipe for Fish Fry.
   
2. In a hot neutral tasting oil, fry the fish in small batches. Avoid having the temperature go above 375 degrees F as the outer coating will burn before the interior has cooked. Likewise avoid crowding the pan as the oil temperature will drop and the fish will absorb too much oil in order to cook. This leaves you with a greasy tasting fish.
   
3. Once the fish is golden and crisp, remove it from the hot oil and let it drain on paper towels to soak any excess oil. Set it aside as you assemble the sandwich.

Assemble the Po’Boy Sandwich

1. Start by splitting the French loaf of bread in half and spread some of that flavored Spicy Mayo on both sides.
   
2. Start piling up the toppings beginning with the lettuce. we used iceberg lettuce for its impeccable crunch and we sliced it thinly to have it stick on to the sandwich. Sliced onions, pickles and sliced tomatoes go on top in that order.
   
3. Finish off with generous amount of the fried shrimp, fried clams or oysters right on top.
   
4. Press down the other half of the sandwich really well to seal the Po Boy.
   
5. Then you can serve it as a foot long or cut each in half and serve it cut up.

Serve the Po Boy Sandwich

This luscious and tasty sandwich is PERFECT served on its own as it has all the components for a satisfying meal. We love adding some french fries on the side (cooked in our air fryer). You can try a healthier yet delicious side of Zucchini Fries too.

A good dip of that creole cajun Spicy Mayo for an extra saucy experience is always welcomed in our house 🙂 YUM

Po Boy Sandwich Recipe Tips and FAQ

1. You can use any sixe shrimp for this recipe as long as you watch cooking times. Also try it with clams, oysters and use the guideline for Fish Fry to try it with any type of fish.
2. For a lighter healthier version, try Air Fryer Fish recipe. It’s just as good, I promise!
3. Use a high smoking il for frying like avocado oil or peanut oil. 
4. The oil temperature ideally should be between the range of 350 – 375 degrees F. 
5. Avoid over crowding the pan.
6. Drain excess oil on paper towels always to prevent any greasy taste in your sandwich.
7. We use our Spicy Mayo as a base, and add to it some creole seasoning and cajun seasoning. It’s the BEST!
8. Try to source the French bread foot long, and if you can’t , look for a thin crust, fluffy interior type of bread.
9. Your toppigs are your choice, classically they need to include lettuce, pickles, tomatoes and onions. Adjust that to your taste. 
10. It’s best to cut the sandwich in half as it’s easier to eat. And don’t forget to keep some extra sauce in the side for dipping!

What is the type of Shrimp for Po Boy?

Basically any size shrimp would work for this recipe, as long as you coat it well and adjust frying time. If you like a “meaty’ tasting shrimp then you’ll need the larger size, but if you like the exra crisp coating taste, then go for smaller sizes. Make sure the shrimp is deveined with no tails on before frying. That makes them easier to eat.

How can I dress the Po’Boy Sandwich?

Use whatever sauce you prefer. Our Garlic Parmesan Sauce is another slurp worthy sauce!! Like SO GOOD! Especially if you add some spice and creole/cajun to it, then you can totally use it here. You can also add greens and fancy sandwich ingredients, however this is not meat to be a fancy sandwich. So basic simple iceberg,, tomatoes, pickles and some onions will be all you need! 

Can I Make Ahead this recipe?

Because the seafood is fried, this recipe is BEST made right before serving. I

Leftovers and Reheating

If you have leftovers, it’s best to keep the seafood in a glass container air tight in the fridge for 3 days or freezer for 30 days. To reheat any fried foods, my favorite way is to air fry it at 350 degrees F for 3-6 minutes depending  on the size. 

Fish Recipes

Fish Fingers
Shrimp Scampi
Fish Fry
Chili Lime Shrimp
Mediterranean Baked Fish
Grilled Shrimp
Crispy Fish Tacos
Ahi Tuna Salad