Carnival of Fat Tuesday

11 Apr



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Start out with a refreshing shrimp and greens salad, with a dressing twist.





From the Food Network New Orleans-Style Italian Salad

A bead-worthy dish is also from the Food Network, and it’s a slow cooked jambalaya.

Po boy sandwiches are a Bayou-area staple and if oysters or shrimp aren’t available, try catfish or roast beef.



Ingredients

Vegetable oil, for frying

½ cup (1 stick) salted butter

2 garlic cloves, minced

2 long fresh French bread baguettes

1 catfish fillet

Sea salt and black pepper

1 cup whole milk

1 large range free egg

1 cup whole wheat flour

Pinch cayenne pepper

Sliced pickles

Tabasco sauce

½ lemon

1 lb. cooked roast beef

Zatarain’s Creole mustard

Shredded lettuce

1 vine-ripped tomato



Directions

Cover the bottom of a frying pan with oil

Preheat the over to 250 degrees F

Melt the butter in a small saucepan over medium-low heat. Add the garlic and infuse.

Cut the bread in half and brush the inside and top with the butter. Stick in the over for 5 minutes.

Season both sides of the catfish with salt and pepper.

In a large bowl, mix the egg, flour, cayenne, salt and pepper, and dip the fish using a fork and coat both sides.

Dip the fish in the hot oil. Brown on both sides and let cool on a plate with paper towel to soak the grease.

Slice the bread into finger-food sizes. Place a pickle across the bottom half of the bread and lay the fried catfish on top. Spoon some mustard, sprinkle lettuce and a tomato slice, followed by sprinkles of hot sauce. Close with a toothpick.

Roast beef po boys can be constructed using the same assembly. To prepare, warm the roast beef in a frying pan and add water to make more auju sauce. If not thick enough, add flour.

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