Rich Boy Po Boys
You've never had a fish sandwich as tasty as this one. So roll up your sleeves and get cooking, boy!
- 1 1/4 cups mayonnaise
- 1 teaspoon Tabasco sauce
- 1/4 cup minced sweet pickle
- 1 red bell pepper, diced fine
- 1 large hard-boiled egg, forced through a coarse sieve
- 3 tablespoons minced shallots
- 2 tablespoons drained capers
- 2 tablespoons Creole mustard
- 2 tablespoons minced fresh parsley
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground pepper, to taste
- 1 head iceberg lettuce, sliced thinly
- 2 large, ripe beefsteak or heirloom tomatoes, sliced thinly
- 3 egg whites
- 1 teaspoon minced garlic
- 1 cup crushed saltine crackers
- 1/2 cup all purpose flour
- 1/2 cup white corn meal
- Clarified butter
- 4 Po Boy Rolls (Italian rolls or New Orleans style rolls work best)
- 4 Abalone steaks
1. Slice Po Boy rolls lengthwise and place on a large cookie sheet; set aside. Preheat oven to 375F.
2. Combine tartar sauce ingredients and set aside. Toss the sliced iceberg with a few tablespoons of tartar sauce and refrigerate until use.
3. Mix cracker crumbs, flour and cornstarch. Beat egg whites and garlic until slightly foamy. Dip abalone steaks in the egg white mixture, and then coat both sides with the cracker crumb mixture and shake off excess.
4. Place the Po Boy rolls in the oven and turn off the heat; this will allow the bread to become crispy and warm.
5. Heat a dry cast iron skillet over medium high heat for 5 minutes, until quite hot. Add enough clarified butter to cover the bottom evenly. Cook abalone steaks for 30 to 60 seconds on each side until lightly browned, wiping the skillet clean between batches if the butter begins to scorch or smoke.
6. Remove bread from the oven and place remoulade slaw and tomato slices on the bottom side of the bread. Place an abalone steak on top and cover with remaining half of roll. Secure with toothpicks and slice into two equal halves. Serve hot.