The classic po' boy sandwich gets recast with fried pickles as the star, satisfying pickle fanatics and vegetarians alike.
Recipe courtesy of Food Network Kitchen
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Total:
30 min
Active:
30 min
Yield:
4 sandwiches
Level:
Intermediate
Total:
30 min
Active:
30 min
Yield:
4 sandwiches
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a deep-frying thermometer

Combine the mayonnaise, hot sauce and 1 teaspoon of the paprika in a medium bowl.

Beat the milk and egg in a separate medium bowl. Put the flour in a shallow dish. Combine the cornstarch, cornmeal, garlic powder, onion powder, cayenne, 2 teaspoons salt, a few grinds of black pepper and remaining 1 teaspoon paprika in another shallow dish. 

Heat the oil in a medium saucepan over medium heat until a deep-frying thermometer registers 375 degrees F. 

Dip the pickle slices first in the flour, tapping off any excess, then in the egg mixture. Then press them in the cornmeal mixture to coat. Fry in batches, turning once, until golden, about 3 minutes. Drain on paper towels. 

Split the loaves down the middle lengthwise but do not cut all the way through. Spread 2 tablespoons of the mayonnaise mixture on each loaf. Top each with 1/4 cup lettuce and 3 tomato slices. Stuff 10 fried pickles into each sandwich. Serve with more hot sauce. 

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Recipe courtesy of Food Network Kitchen

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