How To Prepare Harlem Seafood Soul Uptown Po'boy ?

By Author: Alison
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Preparation:

Preparation time: 15 mins

Cooking time: 10 mins

Serving: 6

Ingredients:

Chef Tami's Garlic Aioli

15 ounces heavy mayo
1/4 cup roasted garlic paste
3 tablespoons dried parsley
Po'boys

Oil, for frying
1 pound wild caught whiting fish fillets, about 2 to 4 ounces each
Seasoned corn flour
2 pounds large wild caught shrimp, about 8 to 10 shrimp per pound, peeled and deveined
Chef Tami's Garlic Aioli (recipe above)
6 hoagie potato rolls
1 cup shredded lettuce or mixed salad greens
Thinly sliced tomatoes
Instructions:

For The Garlic Aioli

Mix together all ingredients in a bowl, cover and refrigerate.
For The Po'boys

Heat a deep-fryer or pot of oil to 350 F.
Dredge fish in corn flour and fry till golden brown and crispy, about 4 to 5 minutes. Remove to a paper towel-lined plate.
Repeat the dredge and frying with the shrimp.
Spread the garlic aioli on both sides of the bread.
Place the shredded lettuce on bottom side of bread. Dress top side of the bread with sliced tomatoes.
Layer 2 pieces of fish in the center or 5 to 6 shrimp per sandwich.

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