Making a Seafood Po’ Boy Seafoody-er. (Yes it is a Word. Shut Up.)Some Deep Frying Tweaks I’ve Just Learned.

I got a new idea today. A condiment of sorts for my seafood Po’ boy. I split my work day getting some design work done this morning and moved onto cooking mid day. Let’s try something new.

I started with a rough cut mirepoix and garlic.

Those veggies were seared with anchovies in anchovy oil.

Into the food processor with a drained can of tuna, mayo, Dijon, sour cream, salt, a pinch of sugar and a blerp of apple cider vinegar.

I pulsed it almost into a paste and tasted. The anchovy funk was lost a little. Hard to detect. And the acid wasn’t working for me.

I re-upped the funk with Worcestershire and fish sauce and moved to a brighter acid with Lime juice.

That did the trick.

I pulverized it a little more so it’s more of a spread without tuna chunks.

This is kinda hilarious. I’m using those pricey shrimp from the Outer Banks but a cheap ass can of oysters. It’s just what folks around here like. I’ll worry more about changing people’s minds and experiences when I start a supper club.

Fry station: AP flour, egg wash with a bloop of buttermilk, and to the right is self-rising corn meal with salt sifted in.

I picked up some of those reusable lunch boxes with lids from the corner store. Once I got everything coated I dumped the remaining corn meal over it all. I don’t know why I haven’t been doing this over the years. I tend to just thrown the leftover out but if I get even a slightly better crust it’s worth it.

This goes into the fridge for an hour.

I sat down and got some more work done.

6:15pm

I rinsed my basmati rice and brought it to a boil with beef broth, salt, a touch of ground clove, cumin, onion powder and garlic powder. After 5 minutes I added pinto beans, covered and stirred every few minutes. I went for about another 15 minutes.

Shrimp went in the fryer then the oysters. The shrimp won’t affect the taste of the oysters but the oysters would definitely affect the shrimp. So I went in that order.

CBD. Crispy Brown Delicious. Dumping the leftover corn meal is a little bit of a game changer. These bad boys a crispy.

On lightly toasted brioche went the tuna spread. It served 2 purposes. First as a condiment and second as a foundation for the seafood to sit on.

Plate it up.

Topped with remoulade and black pepper. You can’t tell me that doesn’t look good. Pretend you don’t know they are canned oysters.

It was insanely good. The rice was great, but this sandwich. That spread is crazy good. I’m already thinking of it on other dishes.

I could see a little bit of coleslaw on top of the sandwich. That’s a future possibility. The tuna spread is permanent. That stays. It’s just that little bit of extra work. Not a problem.

I think that when someone gets this from a food cart they will be impressed.

OK, I have to get back to work and earn some money. I’ve got food goods to pay for.

And that’s a cool thing to type.