The name for New
Orleans' most famous sandwich, the po-boy.
Harkens
back to its humble, scrappy origins. That heritage must have given the po-boy
some special resilience because, as New Orleans rebuilds from Hurricane
Katrina, po-boys are among the most prevalent of local culinary traditions to
make it back to the restaurant scene.
Visitors
to the French Quarter will find a wide variety of po-boys purveyors serving
these classic French bread sandwiches, but first a short history lesson will
set the scene.
As
with most elements of New Orleans history, the origin of the po-boy has
competing versions flavored over the years by creative storytellers and
self-appointed authorities of dubious veracity. But the most widely accepted
story holds that the sandwich was invented by Clovis and Benjamin Martin,
brothers and former streetcar drivers who opened a restaurant on St. Claude
Avenue in the 1920s. When streetcar drivers went on strike in 1929, the
brothers took up their cause and created an inexpensive sandwich of gravy and
spare bits of roast beef on French bread they would serve the unemployed
workers out of the rear of their restaurant. When a worker came to get one, the
cry would go up in the kitchen that "here comes another poor boy!,"
and the name was transferred to the sandwich, eventually becoming
"po-boy" in common usage.
Hot
roast beef po-boys dripping with gravy are the close relatives of these
originals, but po-boys now come in any variety sandwich makers can dream up.
Fried seafood are the most popular versions, drawing on the abundant local
resources of the Gulf and bayous, but hot or smoked sausage, ham and cheese and
hamburger are also common. The most unusual is probably the French fry po-boy,
which simply pairs French fries, gravy and condiments within the French bread
loaf. These are always the most inexpensive sandwich at restaurants that serve
them. With all po-boys, remember that "dressed" means a topping of
shredded lettuce, tomatoes, mayonnaise and pickles.
This
po’ boy is easy to make, and perfect for those busy weeknights.
Tilapia
Po’ Boys with Homemade Tartar Sauce
Copyright
2013, Christine’s Pantry. All rights reserved.
Ingredients:
4
tilapia fillets
3
tablespoons butter
1/2
cup flour
1/2
cup cornmeal
salt
and pepper to taste
1/2
teaspoon garlic powder
1
(16 oz.) bag coleslaw
4
wheat French rolls
Directions:
In
a shallow dish, combine flour, cornmeal, salt, black pepper and garlic powder.
Seasoned fish with salt.
In
large skillet, melt butter over medium heat. Dredge fillets in seasoned flour
on both sides and place fillets in skillet. Lower heat to medium low, cook for
2 minutes. Turn fillets and cook another 2 minutes, until fish is cooked and
easily flacks with a fork.
Debo’s
Tartar Sauce
Copyright
2013, Debo, Christine’s Pantry. All rights reserved.
Ingredients:
1
cup mayonnaise
2
teaspoons sweet relish
dash
Louisiana hot sauce
1/2
teaspoon garlic powder
1/2
teaspoon onion powder
black
pepper to taste
Directions:
Combine,
mayonnaise, sweet relish, Louisiana hot sauce, garlic powder, onion powder and
black pepper. Cover and chill until ready to serve.
To assemble: slice the wheat french rolls in halve lengthwise. Spread tartar sauce on top halve of french roll. Place coleslaw on bottom halve of french roll, then place tilapia fillet. Top with top halve of french roll. Enjoy!
I am a huge fish fan, love taco's but this one really grabbed me to stop and take a look.. going to be putting this on my list for must makes this year! nice one Christine!
ReplyDeleteThank you, Claudia! The sandwich taste great and very filling.
DeleteThis is one serious sandwich Christine. It looks like it would be very filling. I like the idea of making tartar sauce also.
ReplyDeleteThe sandwich taste great and very filling. Thanks, Sandra!
DeleteWhat an awesome sandwich!! Saving this one for the Lenten season. :)
ReplyDeleteThanks, Ramona!
Delete