Similar Recipes
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Fried Shiitake Po' Boys With New Orleans-Style Remoulade
We stuff this vegetarian twist on the iconic New Orleans sandwich with crispy, juicy, cornmeal-breaded shiitakes to substitute for the traditional fried seafood. A super-tangy remoulade sauce cuts through fat and inhibitions alike, getting you into the true, oops-one-too-many New Orleans spirit.
Salt and pepper squid
A summer classic! If I see salt and pepper squid on the menu, I'm ordering it. It's a pretty easy dish to make at home, so give this a try for your next event and impress your mates.
Po'Boy
Get your mouth around this delicious fried shrimp or prawn Po'Boy
Salt and Pepper Squid (Chinese Fried Calamari!) - The Woks of Life
Cantonese Salt and Pepper Squid recipe is similar to fried calamari but are tossed in a mixture of crunchy stir-fried garlic, ginger, and hot green peppers.
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Taiwanese Deep-Fried Squid Balls
Homemade squid balls that you can literally bounce off the wall.
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Grilled Squid With Olive Oil and Lemon
Grilled squid is an incredibly simple dish that captures all the best of coastal Mediterranean cooking—it's economical, uncomplicated, and pristine.
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Grilled Octopus With Chile-Herb Oil
Before grilling, octopus first needs to be cooked until tender. After that, it's as simple as searing it over the high heat of a charcoal or gas grill.
Fried Calamari - Best Homemade
Homemade fried calamari satisfies that restaurant-appetizer itch gloriously. This fried calamari recipe makes the best & crispiest calamari you've ever had!
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Oyster Po' Boys
Freshly shucked oysters are fried until golden-brown, then stuffed into sub-style rolls with creamy rémoulade, crisp lettuce, tomatoes, and pickle chips.
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Fried Calamari With Red Sauce
Golden and crispy on the outside, tender on the inside, this Italian-American calamari has a never-soggy coating, thanks to some cornstarch and baking powder in the dredge.
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Usually when I find myself frying up pieces of squid it's for some kind of Mediterranean dish. (Not that there's anything wrong with that.) But this stunning sandwich from Tom Colicchio's 'wichcraft instead looks to New Orleans and Mexico for inspiration. The po' boy is drizzled with black chile oil and layered with avocado slices before being topped with handfuls of crispy squid.
Serve With
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Cajun Burgers With Spicy Rémoulade
Create burgers that ooze with flavor by marrying your hand-ground beef chuck to smoky Cajun andouille sausage. Add the NOLA trinity of bell pepper, onion, and celery, top it all off with spicy rémoulade and blue cheese, and don't look back.
Grilled Cajun Shrimp and Grits
Fire up the grill! This twist on Shrimp & Grits tops cheesy grits with cajun-spiced shrimp and spicy scallion-garlic butter. Pure summer comfort food!
Fried Shiitake Po' Boys With New Orleans-Style Remoulade
We stuff this vegetarian twist on the iconic New Orleans sandwich with crispy, juicy, cornmeal-breaded shiitakes to substitute for the traditional fried seafood. A super-tangy remoulade sauce cuts through fat and inhibitions alike, getting you into the true, oops-one-too-many New Orleans spirit.
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Creole Succotash from 'Treme'
The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork...
Fried Green Tomatoes inspired by...Fried Green Tomatoes — Binging With Babish
Hey y'all, I have half a mind to fix up a mess of fried green tomatoes 'fore I get three sheets to the wind over there yonder! Or something. Fuel your Southern side with this week's deep-fried treat, featured prominently in the film of the same name.
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Low-Country Shrimp Boil With Spicy Remoulade
A spicy, finger-licking shrimp boil has the makings of a bib-requisite backyard bash.
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Clemenceau'd Shrimp from 'Treme'
Shrimp Clemenceau is a New Orleans classic that appears on the menus of the old-school restaurants like Dooky Chase and Galatoire's. The big, juicy gulf shrimp are tossed with potatoes, mushrooms, and peas, and then topped with a rich lemon-butter sauce.
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Southern-Style Slaw with Pecans and Maple-Dijon Vinaigrette
Sweet and tangy with lots of crunch, this slaw is light and refreshing.
Jamaican Slaw
Jamaican Slaw is a tangy, vibrant side salad with cabbage, carrot, finely chopped pineapple, raisins and a vibrant yellow dressing. LOVE.
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Shrimp Po' Boys
These classic po' boys feature big, juicy shrimp which are double-dredged in a mixture of flour and cornmeal for extra crispiness.