Po Boy Sandwich

Today’s Po Boy Sandwich is a recipe inspired by the New Orleans Shrimp Po’Boy and it’s SO GOOD! Crispy fried shrimp, oysters or clams in a sandwich with spicy mayo sauce flavored with cajun spice. This delicious sandwich is inspired by New Orleans famous Shrimp Po’Boy and it’s worth all the hype!

This sandwich recipe is certainly unique. We love it because it involves Seafood, specially Fried fish, and a delicious Spicy Mayo with a creole kick. Imagine all of this wrapped up in a sandwich, like how awesome would that taste?!!

If you’ve never had it before, here’s everything you need to know on making the best delicious Po Boy Sandwich, with many varieties.

What is a Po’ Boy?

Classically the Po Boy sandwich was a product of the French market restaurant in New Orleans back in the 1930’s.

Legend credits the sandwich to the Martin Brothers, who fed striking streetcar workers, calling them “poor boys,” which evolved into “Po’ Boys.”

The sandwich became a staple of Louisiana Creole and Cajun cuisine and remains iconic across the Gulf South.

It was described as a long sandwich loaded with lettuce, tomatoes, some pickles, fried fish and a sauce. It was created to feed striking streetcar workers, but evolved into many variations.

While usually the fried fish was shrimp, it can be made with any type of fried seafood. I can even imagine it so good with Air Fryer Fish for a lighter quicker version.

Why You’ll Love This Sandwich

• Crispy seafood in soft airy bread offers a great texture contrast
• Balanced of crunch, creaminess and acidity from the bright lemon
• Comfort food, it feels like a treat although it’s super simple.
• Highly customizable with different fish options
• Bold but simple at the same time
• It’s indulgent and well structured, not like those messy sandwiches you can’t eat well.

Ingredients You’ll Need

• The Shrimp. Anything battered works great for this recipe, you can source it as I have or make it from scratch. These are battered clams, and you can use oysters as well for an oyster Po Boy. Either way, make sure the seafood is fried. 
• If making from scratch, use our Fish And Chips Recipe for the batter which includes flour, water and leavening. You can also use our Fish Fry coating which includes egg, flour or cornmeal for crunch.
• The foot long bread or French baguette. This is the classic French loaf which is about a foot long, and it’s the best option for this recipe. If you can’t find it, use foot long bread with soft interior. You can toast the outside of the bread with butter for a richer taste, similar to our Lobster Roll.
• Spicy Mayo. We use our spicy mayo recipe as a base for the remoulade sauce, but we add a touch of creole seasoning or cajun spice to make it fitting for the recipe.
• Other Sauces: Classically mustard, and hot sauce
• Seasoning: Salt and black pepper
• Sandwich Toppings: Lettuce, tomatoes, Red onions and Pickles. These are classics.
• Oil: vegetable oil or any high smoke oil to fry the fish.

Ingredient Buying Guide

• The Bread: Authentic Po’ Boys use Louisiana style French bread which has a thin crackly crust, extremely soft, airy interior with a long and narrow shape. Outside Louisiana, look for the lightest, least dense French loaf possible. Dense baguettes will ruin texture balance.
• Shrimp: Medium to large size is ideal, make sure they are peeled and deveined.
• Oysters: Fresh shucked are best with a briny smell, not a fishy one.
• Clams: Same as the oysters, fresh and briny.
• Roast Beef: Choose a chuck roast that’s slow braised until shreddable with a rich gravy, you can use deli roast beef too.

How to Make Po Boy Sandwich

Fry the Fish

1. Start by sourcing the battered fish, whether shrimp, clams, oysters or follow this recipe for Fish Fry.
   
2. In a large frying pan, heat the neutral tasting oil, fry the fish in small batches until golden brown. Avoid having the temperature go above 375 degrees F as the outer coating will burn before the interior has cooked. Likewise avoid crowding the pan as the oil temperature will drop and the fish will absorb too much oil in order to cook. This leaves you with a greasy tasting fish.
   
3. Once the fish is golden and crisp, remove it from the hot oil and let it drain on paper towels to soak any excess oil. Set it aside as you assemble the sandwich.

Assemble the Po’Boy Sandwich

1. Start by splitting the French loaf of bread in half and spread some of that flavored Spicy Mayo on both sides.
   
2. Start piling up the toppings beginning with the lettuce. we used iceberg lettuce for its impeccable crunch and we sliced it thinly to have it stick on to the sandwich. Sliced onions, pickles and sliced tomatoes go on top in that order.
   
3. Finish off with generous amount of the fried shrimp, fried clams or oysters right on top.
   
4. Press down the other half of the sandwich really well to seal the Po Boy.
   
5. Then you can serve it as a foot long or cut each in half and serve it cut up.

Serve the Po Boy Sandwich

This luscious and tasty sandwich is PERFECT served on its own as it has all the components for a satisfying meal. We love adding some french fries on the side (cooked in our air fryer). You can try a healthier yet delicious side of Zucchini Fries too.

A good dip of that creole cajun Spicy Mayo for an extra saucy experience is always welcomed in our house 🙂 YUM

Po Boy Sandwich Recipe Tips and FAQ

1. You can use any sixe shrimp for this recipe as long as you watch cooking times. Also try it with clams, oysters and use the guideline for Fish Fry to try it with any type of fish.
2. For a lighter healthier version, try Air Fryer Fish recipe. It’s just as good, I promise!
3. Use a high smoking il for frying like avocado oil or peanut oil.
4. The oil temperature ideally should be between the range of 350 – 375 degrees F.
5. Avoid over crowding the pan.
6. Drain excess oil on paper towels always to prevent any greasy taste in your sandwich.
7. We use our Spicy Mayo as a base, and add to it some creole seasoning and cajun seasoning. It’s the BEST!
8. Try to source the French bread foot long, and if you can’t , look for a thin crust, fluffy interior type of bread.
9. Your toppigs are your choice, classically they need to include lettuce, pickles, tomatoes and onions. Adjust that to your taste.
10. It’s best to cut the sandwich in half as it’s easier to eat. And don’t forget to keep some extra sauce in the side for dipping!

Roast Beef Po’ Boy Method

• Slow cook chuck roast with onion, garlic and beef stock. Cook until fall apart tender, and shred the meat in gravy.

Variations

• Spicy shrimp po boy: Add Chili Oil Recipe or Hot Honey Recipe or Hot Pepper Sauce
• Grilled shrimp po boy: use our Grilled Shrimp recipe and add them to the sandwich.
• Catfish po boy: Fry some catfish pieces and use them.
• Soft shell crab po boy: Use our guide for How To Cook Crab Legs and use the meat.
• Vegetarian fried mushroom po boy: Similar to the Portobello Mushroom Burger, use portobello mushrooms and fry them.

Storage & Reheating

• Best eaten fresh for maximum flavor.
• Store components separately in the refrigerator for up to 2 days.
• Reheat seafood in oven at 375°F until crisp or air fry at 350 degrees F for 5 minutes.
• As always, avoid the microwave as it creates a rubbery texture.
• If you have leftovers, it’s best to keep the seafood in a glass container air tight in the fridge for 3 days or freezer for 30 days.

Oil Temperature For frying the fish

• Ideal frying temperature: 350–375°F (175–190°C)
• Too low temperature and you end up with a greasy coating
• Too high of a temperature, and you’ll burn the exterior with a raw interior

Troubleshooting

• Soggy Sandwich? The oil was too cold or you used too much sauce.
• Coating Falling Off? The seafood was too wet before dredging.
• Greasy Texture? The oil temperature dropped below 350°F during frying.
• Bread Too Hard? You didn’t use the correct type of bread.

What is the type of Shrimp for Po Boy?

Basically any size shrimp would work for this recipe, as long as you coat it well and adjust frying time. If you like a “meaty’ tasting shrimp then you’ll need the larger size, but if you like the exra crisp coating taste, then go for smaller sizes. Make sure the shrimp is deveined with no tails on before frying. That makes them easier to eat.

How can I dress the Po’Boy Sandwich?

Use whatever sauce you prefer. Our Garlic Parmesan Sauce is another slurp worthy sauce!! Like SO GOOD! Especially if you add some spice and creole/cajun to it, then you can totally use it here. You can also add greens and fancy sandwich ingredients, however this is not meat to be a fancy sandwich. So basic simple iceberg,, tomatoes, pickles and some onions will be all you need!

Can I Make Ahead this recipe?

Because the seafood is fried, this recipe is BEST made right before serving.

Fish Recipes

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Shrimp Scampi
Fish Fry
Chili Lime Shrimp
Mediterranean Baked Fish
Grilled Shrimp
Crispy Fish Tacos
Ahi Tuna Salad

5 from 10 votes

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Po Boy Sandwich

Today's Po Boy Sandwich is a recipe inspired by the New Orleans Shrimp Po'Boy and it's SO GOOD! Crispy fried shrimp, oysters or clams in a sandwich with spicy mayo sauce flavored with cajun spice. This delicious sandwich is inspired by New Orleans famous Shrimp Po'Boy and it's worth all the hype!

Course Main Course, Main Dish, sandwich, street food

Cuisine American, New Orleans, Southern

Keyword Po Boy, Po Boy Sandwich, Po'Boy, Po'Boy Recipe, Shrimp Po Boy

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4 people

Calories 1078 kcal

Author Mahy

Ingredients

Fried Seafood

• 2 lbs Breaded shrimp clams or oysters Frozen
• 3 cups oil for shallow frying use a high smoking point oil

Spicy Remoulade / Sauce

• 1 cup Mayonnaise
• 1 teaspoon cajun seasoning
• 1 teaspoon soy sauce
• 1 teaspoon Sriracha
• Juice of 1 lemon
• 1/2 teaspoon garlic powder

Assemble the Po'Boy Sandwich

• 4 French Loaf Sandwich breads -- foot long
• 2 cup shredded lettuce
• 3 Tomatoes thinly sliced
• 1 red onion thinly sliced
• 1/2 cup Dill pickles

Instructions

1. Start by making the sauce: Mix all ingredients in a small bowl, and set aside.
2. Have all your sandwich ingredients sliced and ready such as lettuce, tomatoes and onions.
3. Preheat a sauce pan with the oil over medium heat.
4. If you have an oil thermometer, you’ll need the oil not to exceed the 375 degrees F.
5. Alternatively you can use an electric deep fryer with controlled temperature.
6. In small batches, deep fry the breaded bar clams in the hot oil for about 3 minutes until golden.
7. Remove from the oil onto paper towels to absorb any excess oil.
8. Repeat with the remaining breaded bar clams until they’re all cooked.
9. Assemble the sandwiches by spreading a generous amount of the spicy mayo at the bottom and top of the sandwich bread.
10. Layer the lettuce, onions, pickles and tomatoes on the bottom half of the sandwich.
11. Top with the breaded bar clams and cover with the top half of the sandwich bread.
12. Press the sandwich down to make sure the ingredients stick together.
13. Serve with extra Spicy mayo for dipping and fries if you like.
14. Enjoy

Recipe Video

Recipe Notes

Po Boy Sandwich Recipe Tips and FAQ

1. You can use any sixe shrimp for this recipe as long as you watch cooking times. Also try it with clams, oysters and use the guideline for Fish Fry to try it with any type of fish.
2. For a lighter healthier version, try Air Fryer Fish recipe. It's just as good, I promise!
3. Use a high smoking il for frying like avocado oil or peanut oil. 
4. The oil temperature ideally should be between the range of 350 - 375 degrees F. 
5. Avoid over crowding the pan.
6. Drain excess oil on paper towels always to prevent any greasy taste in your sandwich.
7. We use our Spicy Mayo as a base, and add to it some creole seasoning and cajun seasoning. It's the BEST!
8. Try to source the French bread foot long, and if you can't , look for a thin crust, fluffy interior type of bread.
9. Your toppigs are your choice, classically they need to include lettuce, pickles, tomatoes and onions. Adjust that to your taste. 
10. It's best to cut the sandwich in half as it's easier to eat. And don't forget to keep some extra sauce in the side for dipping!

Roast Beef Po’ Boy Method

• Slow cook chuck roast with onion, garlic and beef stock. Cook until fall apart tender, and shred the meat in gravy. 

Variations

• Spicy shrimp po boy: Add Chili Oil Recipe or Hot Honey Recipe or Hot Pepper Sauce
• Grilled shrimp po boy: use our Grilled Shrimp recipe and add them to the sandwich.
• Catfish po boy: Fry some catfish pieces and use them.
• Soft shell crab po boy: Use our guide for How To Cook Crab Legs and use the meat.
• Vegetarian fried mushroom po boy: Similar to the Portobello Mushroom Burger, use portobello mushrooms and fry them.

Storage & Reheating

• Best eaten fresh for maximum flavor.
• Store components separately in the refrigerator for up to 2 days. 
• Reheat seafood in oven at 375°F until crisp or air fry at 350 degrees F for 5 minutes.
• As always, avoid the microwave as it creates a rubbery texture.
• If you have leftovers, it's best to keep the seafood in a glass container air tight in the fridge for 3 days or freezer for 30 days. 

Oil Temperature For frying the fish

• Ideal frying temperature: 350–375°F (175–190°C)
• Too low temperature and you end up with a greasy coating
• Too high of a temperature, and you'll burn the exterior with a raw interior

Troubleshooting

• Soggy Sandwich? The oil was too cold or you used too much sauce.
• Coating Falling Off? The seafood was too wet before dredging.
• Greasy Texture? The oil temperature dropped below 350°F during frying.
• Bread Too Hard? You didn't use the correct type of bread.

What is the type of Shrimp for Po Boy?

Basically any size shrimp would work for this recipe, as long as you coat it well and adjust frying time. If you like a "meaty' tasting shrimp then you'll need the larger size, but if you like the exra crisp coating taste, then go for smaller sizes. Make sure the shrimp is deveined with no tails on before frying. That makes them easier to eat.

How can I dress the Po'Boy Sandwich?

Use whatever sauce you prefer. Our Garlic Parmesan Sauce is another slurp worthy sauce!! Like SO GOOD! Especially if you add some spice and creole/cajun to it, then you can totally use it here. You can also add greens and fancy sandwich ingredients, however this is not meat to be a fancy sandwich. So basic simple iceberg,, tomatoes, pickles and some onions will be all you need! 

Can I Make Ahead this recipe?

Because the seafood is fried, this recipe is BEST made right before serving. 

What is a Po’ Boy sandwich?

A Louisiana sandwich on French bread filled with fried seafood or roast beef and dressed with lettuce, tomato, pickles, and mayonnaise.

Why is it called a Po’ Boy?

It was created in New Orleans during a 1929 streetcar strike and served to “poor boys.”

What kind of bread is used?

New Orleans style French bread with thin crust and airy interior.

What’s the difference between a Po’ Boy and a sub?

The type of bread and traditional Louisiana fillings define a Po’ Boy.

Can you bake instead of fry?

Yes, but it won’t be authentic in texture. If you're looking to lighten it up, ry air frying rather than baking. 

Is a Po’ Boy spicy?

It can be, depending on seasoning and hot sauce.

Nutrition Facts

Po Boy Sandwich

Amount Per Serving

Calories 1078 Calories from Fat 909

% Daily Value*

Fat 101g155%

Saturated Fat 11g69%

Trans Fat 0.3g

Polyunsaturated Fat 41g

Monounsaturated Fat 45g

Cholesterol 309mg103%

Sodium 1923mg84%

Potassium 618mg18%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 5g6%

Protein 33g66%

Vitamin A 1675IU34%

Vitamin C 17mg21%

Calcium 160mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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