Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, brad's shrimp and cod po' boy. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Brad's shrimp and cod po' boy is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Brad's shrimp and cod po' boy is something that I have loved my entire life.
Brads Shrimp And Cod Po Boy - Easy Recipe Ideas "easy recipe ideas for dinner With of recipes for lunches and light meals, there's no reason to be bored. Shrimp marinated in hot sauce and breaded in a spiced cornmeal mixture are fried then piled high for this classic New Orleans sandwich. There's nothing like a shrimp po'boy to transport you to New Orleans.
To get started with this recipe, we must first prepare a few components. You can have brad's shrimp and cod po' boy using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Brad's shrimp and cod po' boy:
- Prepare 1/2 lb cod fillets, cut into 1 inch wide strips
- Prepare Italian bread crumbs
- Take panko
- Get 1 egg, beaten
- Make ready 1/2 lb small uncooked shrimp
- Make ready 1/2 tbs oil
- Take 1 tbs minced garlic
- Get 1/2 tsp salt and pepper
- Take oil for frying
- Make ready 2 hoagie rolls
- Get for the toppings
- Take tartar sauce
- Take sliced havarti cheese
- Get sliced provalone cheese
- Prepare spring lettuce mix
- Prepare sliced sweet onion
- Get sliced tomato
- Take fresh cilantro
A deep-fried po' boy is not usually something I'd attempt in my own kitchen, but this version of it — with quickly sautéed shrimp — is easy enough Whenever I see a seafood po' boy on a restaurant menu, I'm usually tempted to order it because I'm such a fan of the combination of crispy fried seafood, cool. The Po-Boy is the New Orleans version of the sub/hero/hoagy sandwich. Roast beef, sliced so thin that it crumbles and is called "garbage", with spicy whole grain Creole mustard is standard. But andouille, a spicy coarse ground Cajun pork sausage, and "barbecue shrimp" are killer, especially.
Instructions to make Brad's shrimp and cod po' boy:
- Heat oil for frying in a LG fry pan. Heat 1/2 tbs oil in a small frying pan.
- Add shrimp, garlic, salt, and pepper to the small pan. Sauté for three minutes or until done.
- Place bread crumbs, panko, and beaten egg in separate bowls. When oil is heated, dip cod in bread crumbs, then egg then panko. Fry until golden brown. Drain on paper towels.
- Preheat oven to 350. Slice hoagie rolls. Add cheese on them. Place shrimp on top of cheese. Bake rolls in oven until cheese melts.
- Remove to a plate. Add tartar sauce, lettuce, tomato, and onion. Top with fish fillets. Garnish with cilantro. Serve and enjoy.
Fried shrimp po' boys are classic New Orleans street food. These "dressed" sandwiches are spread with a zesty rémoulade sauce and filled with crunchy shredded lettuce, pickles, and sliced If you can find French-style po' boy rolls or Vietnamese baguettes used for banh mi sandwiches, use them. This shrimp po boy recipe is made a little healthier with lightly breaded, pan fried shrimp and and topped with homemade cajun remoulade sauce. I'm going to be completely honest here, the first time I ever had a shrimp po boy was when I started developing this recipe. Shrimp po' boy sandwich- Crispy, crunchy shrimp piled mile high on a buttered toasted french roll, stuffed with crunchy cabbage, fresh tomatoes - drizzled with a lip smacking remoulade sauce.
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