Fried shrimp po’ boy sandwich
The po’ boy is a New Orleans classic. The fried fillings include catfish, oysters and soft-shelled crab. What makes it extra special is the remoulade, a spiced Cajun mayo-based sauce.
Popcorn mussels
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 150ml dry white wine
- 2 garlic clovesbashed
- 1kg live musselscleaned
- 50g plain flour
- 2 eggsbeaten
- 75g panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic granules
- vegetable oilfor deep-frying
SRIRACHA MAYO
- 1 tbsp sriracha
- 3 tbsp mayonnaise
- 2 tsp lime juice
HOT HONEY VINEGAR
- 1 red chillifinely chopped
- 3 tbsp honey
- 2 tbsp red wine vinegar
RANCH DIP
- 2 tbsp buttermilk or soured cream
- 2 tbsp mayonnaise
- ½ tsp garlic powder
- ½ tsp cider vinegar or white wine vinegar
- 1 tbsp chopped soft herbs(we used dill, parsley and chives)
Nutrition: PER SERVING
- kcal497
- fat28.7g
- saturates2.8g
- carbs38.9g
- sugars15.5g
- fibre1.4g
- protein20.2g
- salt1.4g
Method
step 1
Put the wine and garlic cloves in a large lidded pan over a high heat and bring to a simmer. Tip in the mussels and put the lid on. Cook for 4-5 mins, shaking the pan regularly, until the shells have just opened.
step 2
Strain through a colander into another bowl and leave to cool for a few minutes until you can handle the mussels. Remove them from their shells and put on a plate. Discard the shells along with any that haven’t opened. Keep the stock for fish soups or stews.
step 3
Make the dips while the mussels are cooling by mixing all the ingredients for each in a bowl. Taste each one and season with salt and pepper or more vinegar or lime juice.
step 4
Put the flour, eggs and breadcrumbs onto three plates. Stir the paprika and garlic granules into the breadcrumbs. Dunk the mussels into the flour, coating well, dip in the egg, then the breadcrumbs to coat.
step 5
Heat 5cm depth of oil in a deep frying pan to 180C. Fry the mussels in batches for 2 mins until golden brown and crisp. Drain on kitchen paper while you fry the remaining batches, seasoning with a little salt when you set them to drain. Serve with the dips for dunking.
