The Best Langostino Po’ Boy
Crunchy fried langostino are piled into French bread and dressed with a delicious remoulade sauce for the best langostino po’ boy.
Serve with langostino étouffée or Cajun langostino pasta for a Mardi Gras feast!
This delicate seafood is sweet and buttery, making it the perfect complement to a tangy sauce like remoulade. All of the components work so well together – from the soft bread to the vinegary pickle slices and the warm crunchy langostino tails, this sandwich is a winner.
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Fried Langostino Po’ Boy
My first po’ boy experience was at a tiny café in New Orleans many years ago. I remember how the warm fried seafood tasted against the cool tomatoes and the crunchy, yet soft bread. It was incredibly satisfying.
Because we are fans of langostinos in this house, I set out to make my own version of this iconic sandwich.
Langostinos are a fantastic addition to dishes where you would normally use shrimp, crawfish or even lobster, like this langostino mac and cheese. They are most often sold cooked and frozen, so the langostino tails need to be thawed before use.
The best way to thaw anything frozen is in the refrigerator overnight. Put the langostino tails in a colander, place a bowl underneath to catch the water and cover it.
Remove the thawed tails from the refrigerator and gently pat them dry with paper towels to soak up any remaining liquid before breading them.
Now we’re ready to make this delicious langostino po’ boy.
How to fry langostino
Once the langostino have been thawed and dried, you’ll toss them in the flour mixture. If you have a Cajun seasoning blend, you can use that in the cornmeal breading. A quick dip into buttermilk follows, then back into the flour dredge one more time.
This “double dip” give you a nice, crunchy coating on the langostinos. It is important, so please don’t skip it. Once they’ve been coated, let them sit for 15 – 30 minutes to let the coating dry out a little.
This also allows time for it to stick, making sure it won’t fall off in the oil or when you’re eating your sandwich – because there’s nothing worse than taking a bite of something breaded only to have the entire thing slide off. Am I right?!
- Whisk together the ingredients for the dry dredge. In a separate bowl, whisk together egg and buttermilk.
- Coat langostinos in seasoned flour mixture and let them sit for 15 – 30 minutes. This give the breading time to adhere to the langostinos, ensuring it won’t fall off later.
- Fry in hot oil for 3 – 4 minutes, just until coating is golden brown.
- Remove from oil using a skimmer to a rack inside of a sheet pan for oil to drain.
I prefer to drain fried foods on a rack instead of paper towel or parchment paper because it lets the oil drain off instead of your food sitting in it.
What do I need for a po’boy?
To make this sandwich, you’ll need the following:
- French bread
- Fried langostinos
- Iceberg lettuce
- Sliced tomato
- Dill pickle slices
- Remoulade sauce (recipe for sauce below)
Remoulade is a mayonnaise-based sauce. It is loaded with capers, fresh lemon juice, fresh parsley, hot sauce and paprika.
It only takes a few minutes to stir everything together and it is best when it has some time to let the flavors marry, so making it ahead is a great idea.
Get everything for your po boy ready while the langostinos are frying. When they come out of the oil, you’ll want to get them on the sandwich so you can eat them warm.
What to serve with langostino po’boys
Serve these delicious sandwiches with something as simple as crunchy potato chips. You can use this lobster chips recipe to make your own.
Cajun potato wedges are our favorite side for just about anything and they pair nicely with this po boy.
These fried green tomatoes or corn fritters are also delicious sides. You already have hot oil, so you’re halfway there.
The most important thing to serve with po-boys? Napkins. These sandwiches are messy, in the best possible way.
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Langostino Po' Boy
Crunchy fried langostino are piled into French bread and dressed with a delicious remoulade sauce for the best langostino po' boy.
For the langostinos
- 1 lb. thawed, dried langostinos
- 1 cup flour
- 1 cup yellow cornmeal
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. cayenne pepper
- 1 tsp. granulated garlic
- 1 tsp. granulated onion
- 1 1/2 tbsp. Cajun seasoning can be used instead of spices listed above (optional)
- 1 cup buttermilk
- 1 egg
- oil for frying
- 1 c. mayonnaise
- 1 tbsp. fresh lemon juice
- 1 tbsp. flat-leaf parsley, chopped
- 1 clove garlic, minced
- 1 tbsp. capers, drained and chopped
- 1/2 tsp. paprika
- 1/4 tsp. kosher salt (Diamond Crystal)
- 1/8 tsp. black pepper
- 2 tsp. hot sauce
- 1 tsp. Worcestershire sauce
- 1 loaf French bread, sliced into 4 pieces
- Shredded iceberg lettuce
- Sliced tomatoes
- Dill pickle slices
- In a mixing bowl, combine all ingredients for remoulade sauce. Stir to combine and set aside, or refrigerate if making ahead.
- In a medium bowl, combine flour, cornmeal and spices. Whisk very well until thoroughly mixed. Set aside.
- In a small bowl, whisk 1 egg, then pour in 1 cup of buttermilk and whisk to combine.
- Toss langostinos, a few at a time, into cornmeal mixture. Remove and shake off excess, then dip into buttermilk mixture. Let excess drip off, then dredge into the cornmeal mixture once more.
- Set langostinos on sheet pan, allowing coating to dry for 15 - 30 minutes.
- In a medium pot, heat enough oil to come about halfway up the pot. Oil should be 350°F, if you don't have a thermometer, test the oil by lowering a wooden skewer, chopstick or wooden spoon into the oil. You should have little bubbles forming and coming up to the surface. If the oil is boiling, it is too hot.
- Carefully lower a a portion of the langostinos into the oil and gently move around with a spider skimmer. Do not overcrowd the pot - this will lower the temperature of the oil and they will not fry properly. Cook for 3 - 4 minutes, just until breading is golden brown.
- Remove from oil with skimmer and set on a wire rack placed inside of a baking sheet.
- Continue frying remaining langostinos and placing them on rack.
- Slice bread lengthwise and spread remoulade on both sides of bread. Add shredded iceberg lettuce, sliced tomatoes and pickle slices.
- Add warm fried langostinos, top sandwich and lightly press down on top piece of bread (this helps to keep it all together). Serve with plenty of napkins.
Sometimes I add a little dill to my remoulade, especially with seafood. It's not traditional, but it's delicious.
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Serving Size:1 sandwich
Amount Per Serving: Calories: 1017Total Fat: 51gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 72mgSodium: 3300mgCarbohydrates: 117gFiber: 8gSugar: 10gProtein: 24g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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