History of the Po'Boy

• According to the Oak Street Po-Boy Festival, the origin of the name "po'boy" dates to 1929, when coffee stand proprietors Bennie and Clovis Martin prepared the sandwiches for striking workers, whom they referred to as "poor boys." This type of sandwich had existed since at least the late 19th century. It was known by many names, including the "peacemaker" or its French equivalent, "mediatrice." When it contained shellfish, it could be known as an "oyster loaf." The name "oyster loaf" offers a telling detail -- it's the bread that really distinguishes a po'boy.

Po'Boy Basics

• Food writer John T. Edge identifies bread as the most important part of the po'boy. The bread should have a thin but crispy crust, but be soft on the inside. The po'boy loaf is wider than a normal baguette, giving the po'boy the width of a more traditional sandwich but the depth and profile of a baguette. Traditional toppings include lettuce, tomatoes and mayonnaise -- when these are included, the po'boy is said to be "dressed."

Fillings

• The ingredients in a po'boy can vary greatly. However, the most common fillings are roast beef and shrimp. The beef for a roast beef po'boy simmers in gravy for as long as possible before being served. In some cases, the beef may be cut into shreds, or "debris." Shrimp po'boys contain fried shrimp, often breaded and fried on the premises. Although these are common po'boy fillings, they are far from the only ones. French-fry-and-gravy po'boys are one unusual type, but other ingredients, including catfish, are common.

Catfish Po'Boy

• A variety of different seafood can appear in a po'boy, and catfish is no exception. Like shrimp and oysters, catfish should be covered in cornmeal mix and deep-fried for the traditional po'boy taste. The Seattle Times suggests that more health-conscious cooks "oven-fry" the fish by applying an olive-oil mist and baking it. Sauces can range from the traditional mayonnaise to a more sophisticated remoulade. The key ingredient that makes this a po'boy is, as always, the soft, crisp-crusted New Orleans-style French bread.