The traditional Po Boy sandwich from Louisiana almost always contains fried seafood; shrimp, crawfish, oysters and crab. Here are some options for dressing up your Crappie Rich Po Boys.
Crappie Rich Boy
This comes from my experienced imagination. I started with a plain crappie fish sammich and sprinkled it with some magic culinary crumbs; all of which taste double- yummy.
1 fried crappie fillet to cover a slice of bread (cut into strips if using a bun)
2 slices of bread per sandwich*
Slaver your bread with remoulade sauce
2-3 spicy dill pickle slices
Lettuce; leaf or shredded
Tomato slices
Onion slices
*Experiment with breads: plain white bread, pumpernickel, rye, wheat, thinly sliced jalapeno cornbread or the traditional Po Boy bun (eight-inch French bread roll).
Jalapeño Cornbread
1 tablespoon canola oil
1 cup cornmeal
1 cup all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup plain yogurt
1/2 cup buttermilk
1 egg
5 tablespoons unsalted butter, melted
1/2 cup to 1 cup finely chopped, drained pickled jalapeños or fresh jalapeños (depending on how spicy you want your cornbread to be)
1/2 cup fresh or frozen corn kernels
1/2 cup grated Monterey jack or cheddar cheese
Add canola oil to a 9- or 10-inch cast iron skillet and place the oiled skillet in the oven at 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking soda and salt. In a separate bowl, whisk together the yogurt, buttermilk and egg. Add wet ingredients to dry and add the butter, chilies, corn, and cheese and stir to combine. Once the oven has reached 400 degrees F., carefully remove the empty smoking skillet from the oven. Pour the cornbread batter into the skillet. Return the skillet to the oven and bake for 20 to 25 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean. Let the jalapeño cornbread rest in the skillet for 10 to 20 minutes before cutting wedges and serving. Serving tip—drizzle with honey! There’s plenty of butter in the batter, none extra needed – unless you really want to be decadent
Traditional Po Boy Sandwich with Crappie
1 1/2 pounds crappie fillets sliced into strips
2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Canola oil for frying
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
4 8-inch French rolls split horizontally
Remoulade or mayonnaise
Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce
Whisk kosher salt, cayenne pepper, garlic powder, paprika, oregano, thyme, black pepper and onion powder in a small bowl – this is your spice mix. Place crappie and 2 tablespoons of spice mix in plastic bag or bowl to coat the fish. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl. Dip seasoned fish briefly in buttermilk, then coat with flour mixture. Working in batches, fry fish, stirring occasionally, until golden brown and flakes with a fork. Drain on paper towels. Open rolls and spread sides with rémoulade. Top with lettuce, tomato, pickles and crappie. Serve with hot sauce, if desired.
