Uploaded July 2021 | Updated September 2026, 8 hours ago
There are two major kinds of seafood po’boy: ones made with boiled seafood, usually served cold; and ones made with fried seafood, served hot. In the video, we make one using boiled shrimp. Crab or other boiled shellfish, or possibly even cold baked fish might be used to make a cold seafood po’boy, which would normally be sauced with cocktail sauce.
When fried seafood is used to make a po’boy, cocktail sauce is still an option, but another frequently used sauce is tartar sauce. Sometimes, with fried seafood, shredded (chiffonade) iceberg lettuce is also used.
The bread used for this sandwich was a roughly 10-12” long torpedo roll, or a mini-baguette. Resist the urge to use fancy bread for this: a light bread with an open crumb and crispy crust is perfect. Since it has no leaves on it and is made mainly of preserved meat, this sandwich is a very good one for hikes or picnics.
Makes 2 sandwiches.
Equipment:
• optionally: paper for wrapping sandwiches
• small to medium mixing bowls (1 or 2) for making cocktail and/or tartar sauce
Ingredients:
2 ea torpedo rolls
1/2 lb boiled seafood
Cocktail sauce:
2 Tbsp ketchup or thick marinara
2 Tbsp horseradish prepared; preferrably not “creamy”
to taste salt, lemon juice
Tartar sauce:
2 Tbsp mayonnaise
1/2 tsp Dijon mustard
1 ea dill gherkin minced
6-8 ea capers minced
to taste salt, pepper, vinegar red wine, malt, or cider vinegar recommended
Procedure:
1. To make either of the sauces, combine all ingredients in a mixing bowl and combine thoroughly.
2. Adjust seasoning as needed.
3. Toast the buns whole briefly before slicing them open to ensure the outer crust is nice and crispy.
4. Apply the desired sauce(s) to the inside of the buns.
5. Stuff the seafood into sandwich.
6. Enjoy immediately.
Music: bensound.com/royalty-free-music
There are two major kinds of seafood po’boy: ones made with boiled seafood, usually served cold; and ones made with fried seafood, served hot. In the video, we make one using boiled shrimp. Crab or other boiled shellfish, or possibly even cold baked fish might be used to make a cold seafood po’boy, which would normally be sauced with cocktail sauce.
When fried seafood is used to make a po’boy, cocktail sauce is still an option, but another frequently used sauce is tartar sauce. Sometimes, with fried seafood, shredded (chiffonade) iceberg lettuce is also used.
The bread used for this sandwich was a roughly 10-12” long torpedo roll, or a mini-baguette. Resist the urge to use fancy bread for this: a light bread with an open crumb and crispy crust is perfect. Since it has no leaves on it and is made mainly of preserved meat, this sandwich is a very good one for hikes or picnics.
Makes 2 sandwiches.
Equipment:
• optionally: paper for wrapping sandwiches
• small to medium mixing bowls (1 or 2) for making cocktail and/or tartar sauce
Ingredients:
2 ea torpedo rolls
1/2 lb boiled seafood
Cocktail sauce:
2 Tbsp ketchup or thick marinara
2 Tbsp horseradish prepared; preferrably not “creamy”
to taste salt, lemon juice
Tartar sauce:
2 Tbsp mayonnaise
1/2 tsp Dijon mustard
1 ea dill gherkin minced
6-8 ea capers minced
to taste salt, pepper, vinegar red wine, malt, or cider vinegar recommended
Procedure:
1. To make either of the sauces, combine all ingredients in a mixing bowl and combine thoroughly.
2. Adjust seasoning as needed.
3. Toast the buns whole briefly before slicing them open to ensure the outer crust is nice and crispy.
4. Apply the desired sauce(s) to the inside of the buns.
5. Stuff the seafood into sandwich.
6. Enjoy immediately.
Music: bensound.com/royalty-free-music
