Treat yourself to a taste of the South with this traditional Fried Clam Po'Boy. It comes on a soft sub roll with homemade remoulade sauce and traditional toppings.
Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1 tablespoon Cajun seasoning. 1 egg, beaten. 1 cup buttermilk. 1 pound fresh clam strips. Vegetable oil, for frying. Salt and pepper, to taste. 4 sub sandwich rolls. Shredded lettuce, for garnish. Sliced tomatoes, for garnish. Sliced pickles, for garnish.
Instructions: Put cornmeal, flour, and Cajun seasoning in a shallow dish and mix them together. Mix the egg and buttermilk together in a different bowl. First, dip the clam strips in the egg mix, and then coat them in the cornmeal mix. In a deep fryer or large pot, heat the vegetable oil to 375F 190C. To make clam strips golden brown and crispy, fry them in small groups for about two to three minutes. Place the fried clams on a plate lined with paper towels to drain off the extra oil. Add pepper and salt. Cut sub rolls across the middle but not all the way through. Put remoulade sauce that you made yourself inside each roll. Put shredded lettuce, tomato slices, fried clam strips, and pickle slices on top of each roll. Serve right away and enjoy!