Long John Silver's is the largest quick-service seafood restaurant chain in the United States, with about one-third of the estimated $1.24 billion market. The chain's more than 1,200 units, located in 36 states, feature a nautical theme and a menu that includes, in addition to Long John Silver's trademark batter-dipped fish, chicken, and seafood, breaded fish, sandwiches, french fries, coleslaw, hush puppies, corn, and desserts. About 60 percent of the U.S. units are owned and operated by the company; the remainder, along with all of the 28 overseas outlets, are franchises. More than 120 of the U.S. units are cobranded sites also featuring an A&W All-American Food outlet.

Logo

Logo

Search

Po Boy Sandwich


PO BOY SANDWICH
Arthur Treacher's Copycat Recipe

Makes 4 sandwiches

Sandwiches:
1 pound medium shrimp, shelled, deveined and with tails removed
3/4 cup fine cornmeal
3/4 cup flour
1 tablespoon Cajun seasoning
1 teaspoon salt
2 eggs, beaten
oil for frying
1/2 head iceberg lettuce, shredded
2-3 tomatoes, sliced about 1/4 inch thick
4 small French sandwich rolls

Remoulade Sauce:
1/4 cup mustard, preferably Creole mustard
1 1/4 cups mayo
2 teaspoons prepared horseradish
1 teaspoon pickle juice or vinegar
1 teaspoon hot sauce (Crystal, Tabasco, etc)
1 large garlic clove, minced and smashed
1 tablespoon sweet paprika
1-2 teaspoons Cajun seasoning

To make the remoulade sauce, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.

Pour enough  oil in a large frying pan to come up about 1/4 inch, and set the pan over medium high heat until a small amount of flour sizzles immediately when you drop some in.

Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal and flour mixture. Shake off any excess and fry until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to

To assemble the sandwich, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.

No comments:

Post a Comment