500 Po Boys: Mr. Shrimp’s Kitchen

Bragging about selling locally caught Louisiana seafood but actually plating up fishes from Vietnam, China or some other far-off land has been a feature of New Orleans restaurant life since the first Creole cooks fired up cast-iron pots filled with daube glacé.

That Hollygrove fish fry joint touting Des Allemands catfish? It just might be Swai or Basa, frozen, then shipped in from thousands of miles away. Continue reading