FRIED PICKLE PO' BOY
The classic po' boy sandwich gets recast with fried pickles as the star, satisfying pickle fanatics and vegetarians alike.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- Combine the mayonnaise, hot sauce and 1 teaspoon of the paprika in a medium bowl.
- Beat the milk and egg in a separate medium bowl. Put the flour in a shallow dish. Combine the cornstarch, cornmeal, garlic powder, onion powder, cayenne, 2 teaspoons salt, a few grinds of black pepper and remaining 1 teaspoon paprika in another shallow dish.
- Heat the oil in a medium saucepan over medium heat until a deep-frying thermometer registers 375 degrees F.
- Dip the pickle slices first in the flour, tapping off any excess, then in the egg mixture. Then press them in the cornmeal mixture to coat. Fry in batches, turning once, until golden, about 3 minutes. Drain on paper towels.
- Split the loaves down the middle lengthwise but do not cut all the way through. Spread 2 tablespoons of the mayonnaise mixture on each loaf. Top each with 1/4 cup lettuce and 3 tomato slices. Stuff 10 fried pickles into each sandwich. Serve with more hot sauce.
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Adrian Silcio
[email protected]I followed the recipe exactly, but my po' boys didn't turn out well. The pickles were soggy, and the remoulade sauce was too runny. I'm not sure what went wrong.
Faith Lacrete
[email protected]These po' boys were good, but not great. The pickles were a bit too greasy, and the remoulade sauce was a bit bland. I would probably try this recipe again with a different type of pickle and a different remoulade sauce.
Dip Adhikary
[email protected]I made these po' boys for a party, and they were a huge hit! Everyone loved the crispy pickles and the tangy remoulade sauce. I'll definitely be making these again.
Robert Icenogle
[email protected]I was pleasantly surprised by how easy these po' boys were to make. And they were delicious! The pickles were crispy and tangy, and the remoulade sauce was creamy and flavorful. I'll definitely be making these again.
Danilo Tosic
[email protected]This recipe is a keeper! The pickles were crispy and flavorful, and the remoulade sauce was the perfect complement. I'll definitely be making these po' boys again.
Keshab Sunar
[email protected]This recipe was a fail. The pickles were soggy, and the remoulade sauce was too runny.
Musthura Assim
[email protected]These po' boys were just okay. The pickles were a bit too greasy, and the remoulade sauce was a bit bland.
ilyes idirene
[email protected]The pickles were a bit too sour for my taste, but the remoulade sauce was delicious. I would probably try this recipe again with a different type of pickle.
Logan McBryde
[email protected]These po' boys were easy to make and absolutely delicious. I will definitely be making them again.
Andrejiah Blake
[email protected]I loved the combination of flavors in this po' boy. The pickles were crispy and tangy, the remoulade sauce was creamy and flavorful, and the bread was soft and fluffy.
Melissa Garcia
[email protected]These po' boys were amazing! The pickles were perfectly crispy, and the remoulade sauce was tangy and flavorful. I highly recommend this recipe.
Asif Lund
[email protected]The fried pickles were a bit too greasy for my taste, but the remoulade sauce was delicious. I would probably try this recipe again with baked pickles instead of fried.
Shivram Parajuli
[email protected]These po' boys were so easy to make, and they were absolutely delicious. The pickles were crispy and tangy, and the remoulade sauce was creamy and flavorful. I'll definitely be making these again soon.
mann ghi
[email protected]I'm not usually a fan of fried pickles, but these were amazing! The breading was light and crispy, and the pickles were still juicy and flavorful. The remoulade sauce was also delicious.
James Limbu
[email protected]These fried pickle po' boys were a huge hit at my party! The pickles were crispy and flavorful, and the remoulade sauce was the perfect complement. I'll definitely be making these again.