I find the history of certain recipes absolutely fascinating and while many of the stories are buried in myths and legends regarding its origin the Po’Boy sandwich has none of that. Documented evidence leaves no doubt as to this great sandwich recipe’s origin and with little surprise it began in New Orleans. Bennie and Clovis Martin were both streetcar conductors until they decided to open a small coffee stand and restaurant in 1922. In 1929 the streetcar workers went on strike and Bennie and Clovis never forgot where they came from. They offered free sandwiches to the strikers and when they saw one of the striking men coming they would say “Here comes another poor boy” and a great recipe was named forever. You can read…show more content… This mixture is for the hoagies and will be brushed on the bread just before placing them into the oven to bake.
Preparing the crappie: Cut your fillets into bite size morsels, rinse, strain and spread them out on a paper towel to soak up some of the water. Next, you will need three bowls to set up what I call a dredge line for coating your fish. In the first bowl, add the flour and Cajun spices then mix well. In the second bowl, whisk the 3 eggs together. You can add a little milk if you like. The last bowl in your dredge line is for the breadcrumbs. When doing whole fillets, you would just dredge one fillet at a time but with these bite size fish I like to dredge a few at a time to speed things up. I add several pieces to the flour mix and coat thoroughly. Then add the flour coated fish to the egg making sure each piece is covered with the egg so the breadcrumbs will stick. Next roll your egg coated pieces in the breadcrumbs and after shaking off the excess set them aside on a plate. You will want to dredge all of your fish pieces before placing them into the skillet, that way you can focus on the frying and getting your fish golden brown. I turn up the heat on the oil to medium while I dredge my fish and let it heat
