Windy Corner Market Fish and Seafood Po-Boy
Seafood
Submitted by Windy Corner Market
Ingredients
- 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
Directions
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 Lisa’s 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.
