Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Fried Pickle Po' Boy
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- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 343
- Total Fat
- 20 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 11 mg
- Sodium
- 470 mg
The classic po' boy sandwich gets recast with fried pickles as the star, satisfying pickle fanatics and vegetarians alike.
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 343
- Total Fat
- 20 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 11 mg
- Sodium
- 470 mg
Ingredients
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Directions
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.
