How New Orleans' Best Po-Boy is Made | Made to Order | Bon Appétit

Quick Overview

Marvin Matherne, Chef/Owner of Guy's Po-Boys in New Orleans, demonstrates his method for making a perfect fried shrimp po-boy, emphasizing the use of Leidenheimer bread, the correct shrimp preparation, and the specific layering of condiments and vegetables.

Key Points: Marvin Matherne has been making po-boys for 34 years and has made over a million po-boys at his single location on Magazine and Valmont Streets in New Orleans. Matherne prefers brown shrimp over white shrimp for po-boys because brown shrimp are briny and firm, while white shrimp are sweeter and more tender. The bread must be Leidenheimer bread, which is baked with humidity to achieve a crunchy exterior and a soft middle that lasts only one day. The breading mixture requires yellow corn flour (specifically Indian Girl brand) mixed with the egg wash, emphasizing that corn flour creates a crispier, lighter texture than wheat flour. He seasons the corn flour blend with salt and pepper, but keeps his spice blend a secret, ensuring the shrimp itself is not over-seasoned. Vegetable preparation involves coring tomatoes using a paring knife and shredding iceberg lettuce on a Hobart slicer, as shredding maximizes surface area for flavor. Assembly order is crucial: Blue Plate mayonnaise first on the split bread, followed by shredded lettuce, sliced tomatoes (1/8 inch thick, cored), dill pickles, and finally, the fried shrimp.

Context: The video features Marvin Matherne, the Chef/Owner of Guy's Po-Boys in New Orleans, who has operated his acclaimed establishment for 34 years. He provides a detailed tutorial on constructing his signature Fried Shrimp Po-Boy, a sandwich recognized by publications like Southern Living and Serious Eats. The context centers on Matherne's dedication to specific, high-quality ingredients and precise assembly techniques unique to his version of the classic New Orleans sandwich.

Detailed Analysis

Marvin Matherne of Guy's Po-Boys in New Orleans demonstrates the precise technique for creating his award-winning Fried Shrimp Po-Boy. He starts by explaining his preference for brown shrimp over white shrimp because brown shrimp retain a firmer, briny texture after frying. He then details the ingredients, highlighting the necessity of using Leidenheimer bread, which he notes is baked with humidity to achieve a perfect crunchy crust and soft middle that only lasts one day. For the coating, he uses yellow corn flour (specifically Indian Girl brand) mixed with an egg wash; he adds salt and pepper to the flour blend but keeps the rest of his seasoning secret. Matherne shows how to prepare the vegetables: coring tomatoes with a paring knife to remove the core and shredding iceberg lettuce on a heavy-duty Hobart slicer, explaining that shredded lettuce touches more taste buds than large pieces. The assembly process is strict: first, the Leidenheimer bread is generously spread with Blue Plate Mayonnaise, followed by a layer of shredded lettuce, three slices of cored tomato, dill pickles (1/8 inch thick), and finally, the mound of fried shrimp. He presses the sandwich together firmly and wraps it tightly in paper, ensuring the ingredients stay in place, concluding that this method prevents the fillings from falling out when eaten.