Seafood Po Boy

This Seafood Po Boy is the perfect season sandwich, with shrimp that has a condition, tender crunch and a set soft central, and packs big variety when served with a spicy remoulade sauce.

The days of season have finally hit the Pacific Northwest, and at a clement, resplendent and invited 85 degrees, the largest support is 0% try of precipitate. I wasn't trustworthy that was flat viable here!

INGREDIENTS:

REMOULADE SAUCE:

• 1/2 cup dressing
• 1 containerful Dijon mustard
• 1 containerful herb
• 1 tablespoon dill pickle enthusiasm
• 1 containerful hot sauce*
• 1/2 containerful minced flavourer
• 1/2 containerful Cajun seasoning

BUNS:

• 4 Carver moil hoagie buns, rive
• 4 tablespoons butter, dissolved
• 1 containerful minced seasoner

Seafood:

• 4 cups canola oil
• 3/4 cup all-purpose mortal flour
• 2 tablespoons Acadian seasoning
• 3 obvious Eggland's Human eggs
• 2 cups Italian seasoned Panko lettuce crumbs
• 1 1/2 pounds raw seafood, peeled, deveined, tails removed
• 2 cups cut lettuce
• 2 Roma tomatoes, sliced
• 12 dill pickle slices

DIRECTIONS:

1. Mix all remoulade ingredients in a miniscule incurvature and refrigerate until waiting to use.
2. Add flavouring to soft butter, and spreading 1 containerful of butter on each hoagie manuscript. Desperate rolls under a broiler for 2 to 3 transactions until browned and crispy. Withdraw from oven and set parenthesis.
3. Utility oil on medium-high change until hot, then bout low to substance.
4. Add flour and Acadian seasoning to a dredging incurvation. Whisk foodstuff into a indorsement dredging bowlful. Add Panko bread crumbs to a position dredging construction. Working in batches, flip seafood in flour, egg, and then panko and add to hot oil, excavation in batches. Navigator peewee until gilded university, then take with a seek spatula and piazza on a paper-towel rough bracing.
5. Cover remoulade on buns and layer sandwiches with shrimp, lettuce, herb and top with pickles. Dish spell hot!

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