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Bouillabaisse Po' Boys
serves 2 to 4

Bouillabaisse Po' BoyINGREDIENTS

  • 1 cup all-purpose flour

  • 1¼ water

  • 2 teaspoons baking powder

  • Salt

  • Canola oil for frying

  • ½ pound 71-90 count shrimp, peeled and deveined

  • ½ pound bay scallops

  • 24 middleneck clams, shucked (or ¼ pound calamari)

  • ⅛ teaspoon saffron

  • 1 teaspoon hot water

  • 1 head roasted garlic

  • ⅓ cup mayonnaise

  • ¼ teaspoon piment d’espelette (or cayenne pepper)

  • 1 baguette

  • 2 handfuls baby or micro arugula

  • 8 oven roasted tomatoes


Whisk together the flour, water, baking powder, and a pinch of salt.  Heat 2 inches of oil in a high-sided cast iron skillet to 375°.  Batter the seafood, and fry in three batches until golden brown and puffed—about 5 minutes per batch.  Drain on paper towel, and season with salt.

Make the “rouille” mayonnaise: steep the saffron in the hot water, and let come to room temperature.  Whisk together with the roasted garlic flesh, mayonnaise, and piment d’espelette.  Split the baguette almost all the way through lengthwise.  Toast lightly in a 500° oven (optional).  Smother both sides in the rouille mayo, top with arugula, tomatoes, and seafood.  Serve right away.


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