How To Make A Po'Boy with Isaac Toups

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

shrimp

🥗Healthier: tofu

💰Cheaper: pollock

Tofu offers a plant-based option, while pollock is a cost-effective seafood alternative

oysters

🥗Healthier: mushrooms

💰Cheaper: canned clams

Mushrooms provide a similar texture, while canned clams are less expensive seafood

French bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain bread adds fiber, while white bread is more affordable

Make cane-vinegar aioli by separating 4 egg yolks and adding cane vinegar, Dijon mustard, kosher salt, and canola oil, blending slowly at first and then quickly until thick.

Prepare a tomato and red onion salad by finely julienning red onion and using the outer petals of the tomato, mixing with salt, black pepper, sherry vinegar, and horseradish.

For the seafood dredge, mix corn flour, cornmeal, celery salt, cayenne pepper, garlic powder, onion powder, and popcorn salt.

Toss shrimp and oysters in the dredge mixture until well coated.

Heat peanut oil to about 350°F for frying.

Carefully drop the seafood into the hot oil, frying the oysters and shrimp until golden brown, about a couple of minutes for each.

Assemble the po'boy by cutting the French bread, spreading mayonnaise, layering shrimp and oysters, and topping with the tomato and red onion salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens