Crunch and Punch Poboy
Recipes / Crunch and Punch Poboy
Recipe
A combo of two of our tasty seafood batters makes for a flavorful CRUNCH. And the PUNCH? We recommend dressing your Poboy with a spicy combo of our Cajun sauces for the perfect amount of “zing”!
Ingredients
- 1 package of Louisiana Fish Fry Products Classic Fry
- 1 package of Louisiana Fish Fry Products Cajun Fish Fry
- 1 pint shucked oysters
- 1 loaf of fresh French bread
Poboy set ups
- Louisiana Fish Fry Products Cocktail Sauce
- Louisiana Fish Fry Products Tartar Sauce
- Louisiana Fish Fry Products Hot Sauce
- lettuce
- tomato
- mayonnaise
- ketchup
PREPARATION
Pour oysters into colander and check for any shell fragments. Divide oysters evenly into two bowls. Dredge one half in Louisiana Fish Fry Products Classic Fry. Dredge the other half in Louisiana Fish Fry Products Cajun Fish Fry. Once you’ve dredged the oysters, fry each batch separately at 350° F for two minutes. Cover one half of the poboy with the Classic Fry oysters and the other half with Cajun Fish Fry oysters. Dress each half as desired.
PRO TIPS
Devein Shrimp
To devein a shrimp, use a short paring knife. Make a shallow slit along the back, then lift the vein with the tip of the knife. Wipe it away with a paper towel, or rinse in cold water. For small shrimp, don’t even bother! The vein only affects aesthetics, not taste or health.
Less Spicy
If you want to dial back the heat, mix 1 part Classic Fry Coating mix and 1 part Cajun Fry Coating Mix.
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