Down in Louisiana, they make bread specifically for po’ boys, called New Orleans French bread. Lighter than a traditional French bread, it’s crisp and crusty on the outside, fluffy inside. Like any truly excellent sandwich, the right bread can make all the difference, but if you don’t have access to New Orleans French bread, treat yourself to the freshest, crispest mini-loaves of French bread you can find at your local grocer or bakery.
After the rolls are piled high with filling, po’ boys are typically garnished with lettuce, tomatoes, pickles and mayonnaise. Here, we’ve made a remoulade sauce instead, which you may recognize from our Jalapeño Hush Puppies recipe. If you make a big batch at the beginning of the week, you’ll find a dozen delicious ways to use it, which is to say: there’s no such thing as too much. Go ahead and make a double batch, it’s an easy way to prep for two recipes at once. Alternately, fried seafood po’ boys are sometimes just served with a drizzle of melted butter and pickle rounds, so there’s no wrong way to do it. Trust your heart––and your fridge––on this one.
