If you’re watching your figure, skip this post.
It’s funny that in the same country a 6-8” oblong sandwich can have so many names. In the areas I’ve lived, they’ve either been hoagies or subs and I remember when I first heard of po’ boys I thought there was something about what went on them that led to the different name. Then a place in Maryville began selling pizza and grinders and I was confused again. So not to long ago, I did a search on hoagie and Wikipedia came back with this first sentence: “A submarine sandwich, also known as a sub, grinder, hero, hoagie, Italian sandwich, po' boy, wedge, zep, torpedo, bocadillo or roll, is a sandwich that consists of an oblong roll, often of Italian, Spanish or French bread, split lengthwise either into two pieces or opened in a "V" on one side, and filled with various meats, cheeses, vegetables, seasonings, and sauces.” Confusion gone – it is the English language in multi-cultured America after all, except I’ve always considered a sub to be twice as long as a hoagie.
Since we had the rolls on hand, and enough fish left from last nights dinner, it had to be po’ boys for supper – the po’ boy name seems to fit fish better than the other names. Since we only had enough crappie for two sandwichs, we got out some frozen shrimp to supplement and ended up making each sandwich two thirds fish and one third shrimp. This was going to be a good test as the leftover fish was already battered from the night before and the batter we used on the shrimp was also left over.
The toppings/condiments available to select from were cheddar cheese, shredded lettuce, sliced tomato, onion, tarter sauce, mustard, and mayo.
Since we had plenty of batter, Bev decided to try it on some onion rings. Here’s a shot of everything ready to eat.
This is my plate and the sandwich was crazy good. We’re heading off to New Orleans in the near future so it will be interesting how these compare to theirs.
I couldn’t tell any difference in the fish from the night before and the shrimp was great as well, but the onion rings shed a lot of their breading. I’m thinking for them it’s just a soak in buttermilk then seasoned coating blend – please send me the recipe that you like.
Have a great day and thans for stopping by.