My local deli had muffulettas for their special sandwich this week. So, as any non-New Orleanian, non-religious person would, I figured it was Mardi Gras and po boys would be apropos this week. Of course, I finally asked Siri and realized I’m a month early, but that knowledge couldn’t shake my craving for fried seafood.
As you know, I have a Truffle Shuffle addiction. This cookbook was recommended by their team and I received it for Christmas this year. Many dishes I didn’t think I could get peanut gallery sign-off on, but a delicious sandwich smothered in sauce? That I can get at least one more person to eat…as long as he doesn't have to eat oysters!
Ingredients:
3 c. buttermilk
½ c. pickle juice
Crystal hot sauce
Seafood of choice (one of the following): [I used a combo of shrimp, scallops, and oysters]
1 ½ lb peeled deveined shrimp
2 dozen raw oysters, freshly shucked [go for large ones, mine were tiny]
4 softshell crabs
Four 6-8oz fillets of catfish, snapper, grouper, or other flaky white fish
4 c. canola oil, for frying
1 c. flour
1 c. fine ground cornmeal
1 TB garlic powder
½ TB onion powder
½ TB celery salt
½ tsp black pepper
½ tsp cayenne
Salt
Four 8 inch long French rolls, split horizontally [I couldn't find so made my own "boats" from a loaf of sourdough]
3 medium tomatoes, sliced into ¼ inch rounds [I’m a sandwich tomato hater…except fried green ones!]
3 c. freshly shredded iceberg lettuce
¼ c. sliced scallions
¼ c. chopped parsley
1 lemon, cut into wedges
Remoulade Sauce:
1 c. mayonnaise
½ c. sour cream
1/c c. buttermilk
¼ c. chopped onion
¼ c. chopped celery
2 garlic cloves
2 TB ketchup
2 TB fresh parsley
2 TB black pepper
1 TB salt
1 tsp red wine vinegar
¼ tsp horseradish
6-8 dashes hot sauce
In a large bowl, combine the buttermilk, pickle juice, and 6-8 dashes of hot sauce. Brine the seafood in the mixture for at least an hour, up to overnight.
Fill a deep pot halfway with oil and heat to 350F. Set a cooling rack over a sheet pan or line a plate with paper towels. In a medium bowl, stir together the flour, cornmeal, garlic and onion powders, celery salt, black pepper, and cayenne until combined.
Dredge all the seafood pieces by letting the liquid drip off each piece, then coating it in the flour mixture. Pat the flour mixture into each piece, making sure to get all the sides. Place on a plate and set aside.
Make the Remoulade sauce by combining all the sauce ingredients in a food processor. It will take you an hour to grind up the requisite two tablespoons of black pepper! Process until completely smooth. Taste and adjust the seasoning. Enjoy immediately or keep refrigerated in an airtight container for up to 3 weeks.
Deep fry the seafood for 7-8 minutes, or until golden brown and crispy. [Mine took about 4 minutes]. Place on the prepared rack or paper towels to absorb the excess oil. Sprinkle with salt.
Assemble the sandwiches by lining the rolls with the tomatoes, then adding the seafood, topping with lettuce and a drizzle of the remoulade. Garnish with scallions, parsley, and more hot sauce. Squeeze some lemon over the top of each sandwich and serve immediately.
Ok, you know I hate frying...oh the smell that lingers for hours, days, what seems like millennia in my kitchen...but this was worth it! The coating stuck on the seafood like nothing I've ever been able to do (I've never fried seafood, but chicken strips elude me). It was so crispy and flavorful, especially when paired with the sauce. The sauce was a bit too salty for me - I'd reduce it down to a teaspoon next time and build up. I have a ton left...hoping that it pairs well with Costco panko shrimp for some sort of lunch this week.
Rating: Great
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