Soul Fish Café: Fried Shrimp Po’ Boy
opened in April for takeout only.
The Fried Crawfish Po’ Boy is a standout. Plump crawfish tails are tossed in a seasoned flour and fried until crispy and golden. Johnson would not share the “secret” spices in his blend, but did say it is used on his fried shrimp and oysters as well. The sandwich is served traditionally dressed with lettuce, tomato, pickles and mayo on a Leidenheimer bun.
1545 Overton Park Ave.; (901) 2074347; parishgrocery.com
Soul Fish Café is known for its fried catfish, but its fried shrimp po’ boy is not to be missed.
Large shrimp are tossed in Soul Fish’s signature cornmeal batter and fried to perfection. They serve them on a po’ boy roll from Gambino’s in New Orleans garnished with shredded lettuce and tomato. It may not be traditional, but the house remoulade sauce makes a delish stand-in for mayonnaise.
Multiple locations; soulfishcafe.com
Bayou Bar & Grill: Fried Oyster Po’ Boy
The Fried Oyster Po’ Boy at Bayou Bar & Grill is a solid version of this New Orleans classic.
Plump, perfectly fried oysters are served on Gambino’s bread, with the traditional accompaniments of shredded lettuce and tomato. Instead of plain mayonnaise, they garnish the sandwich with Cajun mayo and cocktail sauce.
I know some people love cocktail sauce with fried seafood, but I am not a fan of it with fried oysters. I just ask for it to be left off. Order how you like. No judgment from me.
2094 Madison Ave.; (901) 278-8626; bayoubarmemphis.com
Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal. She can be reached at jennifer.chandler@commercialappeal.com and you can follow her on Twitter and Instagram at @cookwjennifer.