The chef behind ‘Harlem Seafood Soul’ Tami Treadwell shares her popular po’boy recipe.
My roots are from the Dutch Caribbean and Deep South and they're very strong! I grew up eating from the sea combined with soul food recipes weaved in like shrimp or fish and grits. My po'boys are an ode to my heritage, and I am super proud of those influences.
Heat a deep-fryer or pot of oil to 350 F.Dredge fish in corn flour and fry till golden brown and crispy, about 4 to 5 minutes. Remove to a paper towel-lined plate.Spread the garlic aioli on both sides of the bread.Place the shredded lettuce on bottom side of bread. Dress top side of the bread with sliced tomatoes.
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