Fritto Misto Po'boys

Southern Living
Fritto Misto Po'boysRecipe
Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Pepperoncini and sliced green tomatoes brighten our take on the Italian "mixed fried" seafood combo. If you have any leftover batter, simply discard it.
Makes 8 servings


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1 1/2 pounds unpeeled, large raw Gulf shrimp (26/30 count)
3 teaspoons Creole seasoning, divided
1 cup jarred pepperoncini salad peppers, stemmed
1 (8-oz.) package tempura batter mix
1 cup cold light beer
1 tablespoon lemon zest
1 tablespoon hot sauce
Vegetable oil
8 hoagie rolls, split and toasted
2 green tomatoes, sliced


Hands-on: 35 Minutes
Total: 45 Minutes

1. Peel shrimp; devein, if desired. Sprinkle with 1 tsp. Creole seasoning.

2. Pat peppers dry with paper towels.

3. Whisk together tempura batter mix, next 3 ingredients, and remaining 2 tsp. Creole seasoning in a large bowl; let stand 5 minutes.

4. Meanwhile, pour oil to depth of 3 inches into a Dutch oven; heat over medium-high heat to 350°.

5. Dip shrimp and peppers into batter. Shake off excess. Fry, in batches, 2 to 3 minutes or until golden. Drain on a wire rack over paper towels.

6. Spoon Cajun Coleslaw onto rolls. Layer with tomato slices, shrimp, and peppers.

Created date

April 2012