“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, ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.