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Crappie & Shrimp Poorboys Today!
Man, Man, I had a Slab in need of a Poorboy. Some 21 count Jumbo deep water Shrimp too. I made it Happen on time for lunch today.
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Our homegrown Tomatoes are the worse for wear, long in the Tooth their ages are. Second year in a row Bacterial Blight wiped out my crop. We had to go to Wally World this morning and caught a pair of small French Loaves still steaming the plastic so we scooped then up.
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Doing something different I laid down a good layer of Kinders Buttery Steakhouse seasoning on the top side of each Crappie fillet. Afterwards observing the salts were extracting enough moisture to wet the outside of the fillet in to the AP Flour they went.
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After removing the Crappie fillets from the flour I dropped in the Shrimp to start making the glue on them. Once both had rested a sufficient time to allow the AP Flour to start wetting out into the egg wash the Crappie fillets went first. Then the fillets were covered by the Zatarains Seasoned Fish fry and allowed to sit there for a few minutes. At this point the coatings were merged as one and dropped into 375 degree oil. With the fillets cooking the same process was executed to the shrimp being ready for the oil right when the Crappie fillets finished cooking. Removing the Crappie to the warmer drawer I drop the Shrimp. I cook Shrimp very light for a Poorboy but cook the Crappie fillets till the coating is a little Toasted.
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These instructions come with a warning - Some Assembly Required!
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Funny thing building a Poorboy, everyone has the little things or steps to construct that makes the sandwich Their own. Her, she applies the Crystal Hot Sauce directly to the Shrimp. Me I liberally shake it all over the finished Poorboy so it mixes with the Mayonnaise while being consumed.
