Po Boys

[Paymaster]

Made my first attempt at Po Boy sandwiches tonite. I did some fish and some shrimp. I added some home made tartar sauce, home grown tomatoes and store bought lettuce.

[John DOH]

Hey, Bud, if that's you're first attempt, you've got some great potential!

A couple thoughts (and remember, these are "thoughts" only-not carried down by Moses off Mt Sinai)

a) The "bun" is going to make or break this. Your photo's show you are on the right path, but finding the best will be a force multiplier on your results.

b) If I was doing this as a "fish" sandwich, my first choice is going to be wild Pacific salmon (now in season), grilled/planked/smoked (your choice) or even deep fried. Halibut would also work for me, and haddock would be "interesting"...but such taste might be regional, and I can't say you are in any way incorrect on your own on this.

c) If it was shrimp, I'd be using smaller shrimp (and a whole bunch of them!) that were lightly pan fried.

d) A little lettuce and a bit of mild onion for some "crunch" factor with the fish. Summery tomato? Why not? Great thought! Sweet peppers, finely sliced?

e) With the shrimp, I can recall, some years ago eating at "Mom's" in New Orleans...they did a shrimp hoagie that was to die for (and it probably put a lot of people in cardio care, come to think of it!) About a pound of fresh fried shrimp on a hoagie bun, run some warm and spicey tomato sauce over that, onion shavings, a bit of lettuce and such...OUTSTANDING!

Let me know which way you go! That looks just great!

John

[Paymaster]

Thanks. I will give most of your suggestions a try for sure. Thanks !