Posts Tagged 'remoulade'

Blackened Snapper Po-Boy

Blackened Snapper Po-Boy_2811 1

Blackened Snapper Po-Boy

This particular sandwich combines two of my favorite Louisiana treats – blackened fish and the po-boy sandwich.

Legend has it that this sandwich’s name was coined in the Great Depression during a streetcar strike when a New Orleans restaurant owner served the strikers (a.ka. the “poor boys”) free sandwiches. When a striker came by the restaurant, the staff would call out “Here comes another po-boy!”

When making a po-boy, many consider the bread to be the most important part. It should be crispy and flaky on the outside, and soft on the inside. In New Orleans, bakeries make loaves specially designed for po-boy sandwiches. If you are outside of New Orleans, a classic French roll or baguette is the best option. As for the meat of the sandwich, the options are limitless.  Roast beef with gravy, ham and cheese, fried seafood, and grilled fish are some of the most popular. It really up to the creativity of the cook.

I like to use blackened fish on the po-boys I make at home. The main two reasons are that blackening is a really simple cooking technique and that it adds a delicious kick to an otherwise mild fish or meat. The key to blackening is the blackened seasoning. You can find blackened seasoning in the spice department at most neighborhood supermarkets. You simply dust the fish with a light coating of this dry seasoning and then cook it in a cast-iron skillet or on a grill.

I typically use red snapper when I make this sandwich since it’s a Gulf fish often found on New Orleans menus. Any firm white fish, like tilapia or grouper, can easily be substituted for the snapper.

I like to dress my po-boys with the classic lettuce, tomato, and pickle as well as a spicy remoulade sauce.

Enjoy!

Blackened Snapper Po-Boy

For the Remoulade Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Blackened Snapper Po-Boy:
1 tablespoon olive oil
4 red snapper fillets (6 ounces each)
4 tablespoons blackened seasoning
2 tablespoons olive oil
4 crusty French rolls, split
1/2 cup sliced dill pickles
4 slices tomatoes
4 pieces tender leaf lettuce

To make the remoulade sauce: In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.

To make the blackened snapper po-boy: Season both sides of the fish with the blackened seasoning. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan.

Sear the fish on one side until the meat is well browned and releases easily from the pan, about 4 to 5 minutes. Turn over the fillets and cook until desired doneness, about 5 more minutes.

About 1 minute before the fish is done, lightly toast the rolls.

To serve, spread remoulade sauce on the top and bottom of each roll. Place the fish on the bread and garnish with the pickles, tomatoes, and lettuce.

Serves 4.

Cooking Tips:

Don’t like it spicy? Just omit the blackened seasoning and season your fish with salt and pepper.

This fish can be cooked on a grill.

 

 

Recipe from Simply Grilling by Jennifer Chandler

Story excerpted from Jennifer Chandler’s bi-weeky Commercial Appeal newspaper column Dinner Tonight.

Photo by the talented Justin Fox Burks.  Food Styling by Jennifer Chandler.

Soft Shell Crabs

Soft Shell Crabs … if you have never had them, now is the time to give them a try!

Soft shell crabs are one of my favorite treats. They are only available for a couple of months each year – usually late April through June or July. Soft shell crabs are crabs that have just molted. Their shell is soft … allowing them to be eaten whole. No more need to pick out that coveted meat from a hard shell!

Soft shell crabs fresh from the Gulf are now available. I picked some up last weekend at my local farmers market. Each week Paradise Seafood drives fresh Gulf seafood up from the coast to sell at the Memphis Agricenter Farmers Market and the Memphis Farmers Market downtown. Living in Memphis, we are lucky that the Gulf coast is within driving distance.  If you live no where near a coast line, no worries. You can find soft shell crabs throughout the country at gourmet seafood markets. Just ask your fishmonger.

Soft shell crabs are ideally purchased live so they are at their freshest. Store live soft shell crabs uncovered in the fridge over a bed of wet paper towels for no more than one day. Live soft shell crabs will need to be cleaned. It is a really simple process but a necessary one.  Cooking Light Magazine has an excellent post with step by step instructions. Click here.

If you do have to buy frozen crabs, they have probably already been cleaned. Defrost them overnight in the refrigerator before cooking. Fresh is best but the frozen ones are a close second.

I find the best way to enjoy this seasonal treat is sautéed with a simple dusting of cornmeal.  No need for a deep fryer or heavy batter. Whip up a quick homemade remoulade sauce and from start to finish your soft shell crabs can be on the table in less than 30 minutes.

Enjoy!

Sautéed Soft Shell Crabs with Remoulade Sauce

For the Remoulade Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Soft Shell Crabs:
8 soft shell crabs, cleaned
Kosher salt and freshly ground black pepper
1/2 cup cornmeal
4 tablespoons olive oil

To make the Remoulade Sauce:

In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.

To make the Soft Shell Crabs:

Season both sides of the crabs with salt and pepper. Place the cornmeal in a shallow bowl. Working in batches, lightly dredge both sides of the crabs in the cornmeal, shaking off the excess.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the crabs on one side until lightly browned and soft, about 2 to 3 minutes. Turn over the crabs and cook until desired doneness, about 2 to 3 more minutes. Serve warm with a spoonful of the remoulade sauce.

Serves 4.

Do-Ahead: The remoulade dipping sauce can be made up to 3 days in advance. Cover and refrigerate until just before serving.


Jennifer Chandler

Search Recipes by Category

Learn more with the Simply Grilling cookbook

Learn more with the Simply Salads cookbook

Follow me!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 157 other followers

Twitter Updates