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Copycat Popeye’s Seafood Po’Boy Recipe: A Taste of New Orleans at Home

The Po’Boy is a classic sandwich that hails from the vibrant streets of New Orleans, celebrated for its delicious fillings and crusty French bread. One of the most beloved variations is the Seafood Po’Boy, and while you may be familiar with the iconic Popeye’s version, why not try your hand at recreating this delectable delight in your own kitchen? In this article, we’ll walk you through an easy and flavourful copycat recipe that captures the spirit of Popeye’s Seafood Po’Boy, allowing you to experience the flavours of the Big Easy without leaving your home.

Ingredients

For the Seafood Filling:

• 450g shrimp, peeled and deveined
• 450g oysters, shucked (optional)
• 120g cornmeal
• 120g all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (adjust according to taste)
• Salt and pepper, to taste
• 2 large eggs
• 120ml buttermilk (or milk with a dash of vinegar)
• Oil, for frying

For the Remoulade Sauce:

• 180g mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp ketchup
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (optional)
• 1 tbsp chopped capers
• 1 tbsp chopped gherkins
• Salt and pepper, to taste

For Assembly:

• 4 crusty French bread rolls or hoagie rolls
• Shredded iceberg lettuce
• Sliced tomatoes
• Pickles (optional)

Instructions

Step 1: Prepare the Remoulade Sauce

1. In a bowl, combine the mayonnaise, Dijon mustard, ketchup, lemon juice, Worcestershire sauce, and hot sauce.
2. Stir in the chopped capers and gherkins, and season with salt and pepper to taste.
3. Cover and refrigerate the sauce for at least 30 minutes to allow the flavours to meld.

Step 2: Prepare the Seafood Filling

1. In a large bowl, mix together the cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and pepper.
2. In a separate bowl, whisk together the eggs and buttermilk.
3. Dip the shrimp and oysters (if using) into the egg mixture, allowing any excess to drip off, then dredge them in the seasoned flour mixture until well coated.

Step 3: Fry the Seafood

1. Heat a generous amount of oil in a deep frying pan or fryer to around 180°C (350°F).
2. Fry the shrimp and oysters in batches for 2-3 minutes or until golden and crispy. Make sure not to overcrowd the pan to ensure even cooking.
3. Once cooked, transfer the seafood to a plate lined with paper towels to drain excess oil.

Step 4: Assemble the Po’Boys

1. Slice the French bread rolls lengthwise, but not all the way through, to create a pocket.
2. Spread a generous amount of the remoulade sauce inside each roll.
3. Layer with the fried seafood, followed by shredded lettuce, sliced tomatoes, and pickles if desired.
4. Drizzle a bit more remoulade on top for extra flavour before closing the sandwich.

Step 5: Serve and Enjoy

1. Cut the Po’Boys in half and serve immediately with extra remoulade on the side for dipping.
2. Pair with some crispy fries or a fresh salad for a complete meal.

Conclusion

With this copycat recipe, you can bring the flavours of Popeye’s Seafood Po’Boy right into your kitchen. Perfect for a casual lunch, a party spread, or a comforting dinner, this sandwich is sure to impress your family and friends. Enjoy the crunch of the fried seafood, the creamy tang of the remoulade, and the satisfying bite of the crusty bread, and let your taste buds take a trip down to New Orleans. Happy cooking!

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