Read Online The Southern Po' Boy Cookbook by Todd-Michael St. Pierre - Free Book Online

culture. It’s not just a residual of life; it’s a part of life. Music is at every major milestone of our life: birth, marriage, death. It’s our culture.”
    —Wendell Pierce

THE TREMÉ
    Fried Catfish Po’ Boy
    The now-famous Tremé neighborhood of New Orleans is famous for lots of things, like being the actual birthplace of jazz, and that same jazzy rhythm has seemingly made its way into the food the folks there cook and serve on a daily basis. This catfish po’ boy is one testament to that glorious truth!
Serves 4
1/2 cup buttermilk
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup yellow cornmeal
1/4 cup flour
2 teaspoons Cajun or Creole seasoning
1/4 teaspoon minced fresh garlic
3 tablespoons canola oil, divided
4 (6-ounce) catfish fillets
Assembly
4 (6-inch) French rolls, split
1/2 bottle Louisiana-style tartar sauce
2 cups shredded lettuce
1 large Creole or beefsteak tomato, sliced
1}   Whisk together the buttermilk, Tabasco, salt, and cayenne in a medium bowl. In a large shallow dish, stir together the cornmeal, flour, Cajun or Creole seasoning, and garlic.
2}   In a large skillet over medium heat, heat half of the oil. Dip two catfish fillets into the buttermilk mixture, and dredge in the cornmeal and flour mixture, tapping off the excess. Fry the fillets until golden brown, turning once, about 6 minutes. Heat the remaining oil, and repeat the procedure for coating and cooking the other 2 fillets.
3}   Spread tartar sauce on both sides of the rolls. Layer on lettuce and tomato slices on each roll, and top with a catfish fillet. Serve immediately.

THE RIVER RIDGE
    Oyster Po’ Boy with Rémoulade Coleslaw
    In the Deep South, deep frying is still considered the number one technique for cooking seafood. You can expect to eat seafood in this manner when visiting Cajun country (everything in moderation, of course). This recipe makes enough that you can invite old and new friends over to help you devour these mighty tasty po’ boys!
Serves 6
Fried Oysters
peanut oil, for frying
1 egg
1 cup milk
1 cup water
2 tablespoons Creole mustard
1 tablespoon yellow mustard
salt and cracked black pepper, to taste
1-1/2 cups yellow cornmeal
1-1/2 cups yellow corn flour
2 tablespoons garlic powder
4 dozen fresh oysters
Assembly
6 (6-inch) loaves French bread, split
3 cups Rémoulade Coleslaw (recipe follows)
18 thin slices tomato
spicy ketchup
1}   Preheat the oven to 375°F. Place the bread on a large cookie sheet, and set aside.
2}   Attach a deep-fry thermometer to the side of a 6 to 8-quart cast-iron Dutch oven, and add enough oil to measure 3 inches deep. Over medium-high heat, heat the oil to 375°F. Adjust heat to maintain this temperature.
3}   Meanwhile, make the rémoulade coleslaw ( page 40 ), and set aside.
4}   Make an egg wash by whisking together the egg, milk, water, both mustards, and salt and pepper in a medium bowl. In a separate medium bowl, combine the cornmeal, corn flour, and garlic powder. Dip the oysters, 6 at a time, in the egg batter and then into the cornmeal and corn flour mixture, tapping off the excess. Drop into the hot oil, and cook until the oysters float, about 3 minutes. Remove with a slotted spoon, and drain on paper towels.
5}   While the oysters are frying, place the bread in the preheated oven, and turn off the heat, to allow the bread to become warm and crispy. Remove from the oven, and place rémoulade coleslaw and tomato slices on the bottom halves of the bread, and spicy ketchup on the top halves. Lay 6 oysters over the coleslaw, close the sandwiches, secure with toothpicks, and slice each in half. Serve immediately.
    Rémoulade Coleslaw
1-1/2 cups mayonnaise
1/2 cup Creole mustard
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana-style hot sauce
1/2 cup spicy ketchup
1/4 cup minced red bell pepper
1/4 cup minced banana pepper
1/2 cup minced celery
3 tablespoons minced fresh garlic
1/4 cup minced fresh parsley
1/2 tablespoon fresh