“PO' BOYS are a very basic staple in our deli. They can be either meat or seafood, and when it's seafood, 99 percent of the time it's fried with a cornmeal batter. Anything from the Gulf is great on a Po' Boy — fried shrimp, fried oysters, soft shell crabs, even a crab cake. Shredded lettuce, tomatoes and a remoulade or tartar sauce make for a great Po' Boy. — PHILLIP MITCHELL, executive chef, Mississippi Gulf Coast Community College, Perkingston, ...

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