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Windy Corner Market Fish and Seafood Po-Boy


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Submitted by Windy Corner Market


  • 1 lb fish or seafood of your choice (crawfish, catfish, oysters or shrimp)
  • 1 C prepared fish batter or fish dredge (try Weisenberger Mill Fish Batter Mix; or Tyler’s Cornmeal Dredge, recipe online)
  • Canola oil for frying 4 (6-inch) po’boy baguettes or French baguettes
  • 2 C shredded iceberg lettuce
  • 8 thin tomato slices
  • 12 Pops’ Habagardil or dill pickle slices
  • 1/2 C Cajun seafood sauce or 3/4 C remoulade sauce


Heat canola oil to 350° in deep pan. Dredge the fish or seafood in the batter mix or cornmeal dredge; shake off excess breading. Fry until cooked through and golden brown. Drain well in a fry basket or on paper towels. Use immediately.

For each sandwich: Split baguette part way through, leaving a hinge. Open bread and slather 2 tablespoons seafood sauce on the bottom. Add one-quarter of the warm fish or seafood, then cover with 1/2 cup lettuce, 2 tomato slices, and 3 pickle slices and spread the remoulade across the top. Serve immediately. Repeat with remaining ingredients. Catfish Po-Boy shown.

Recipe adapted from Windy Corner Market Fish and Seafood Po-Boy recipe.

Windy Corner Market Lisas Remoulade 

 1 C mayonnaise 

1 tsp whole-grain mustard 

1 tsp dried tarragon 

1 tsp ground sweet paprika 

½ tsp cayenne pepper 

1 Tbsp capers, drained and minced 

1 Tbsp minced fresh parsley 

1½ Tbsp fresh lemon juice 

½ tsp minced garlic 

 In a large bowl, mix all the ingredients thoroughly with a whisk. Chill at least 30 minutes before serving. Makes about 1 cup. 

Windy Corner Market Special Sauce 

1 C mayonnaise 

2 Tbsp Dijon mustard 

¼ tsp kosher salt 

¼ tsp Coleman’s dry mustard 

¼ tsp white pepper 

¼ tsp freshly ground black pepper 

½ bunch curly parsley, stems removed 

2 green onions, thinly sliced 

1 clove garlic, chopped 

1½ Tbsp canola oil 

Place mayonnaise, Dijon mustard, salt, dry mustard, and white and black pepper in a medium bowl. Set aside. 

Add parsley, green onions, garlic, and oil to a food processor. Puree until smooth. Add this to the mayonnaise and spice mixture and blend well. Chill 30 minutes before using. Makes about 1½ cups. 

Holly Hill Inn executive chef Tyler McNabb uses this dredge for fried green tomatoes and seafood:

½ C all-purpose flour

½ C Weisenberger Mill cornmeal

1 tsp freshly ground black pepper

1 tsp kosher salt

½ tsp garlic powder

½ tsp onion powder

1 tsp ground sweet paprika

Mix in bowl. Makes 1 cup.

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