Fried Shrimp Po' Boy

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1½ lb large shrimp, peeled and deveined
• 1 cup buttermilk
• 3 Tbsp Louisiana-style hot sauce
• ¾ cup yellow cornmeal
• ¾ cup all-purpose flour
• 2 Tbsp Creole seasoning
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ tsp cayenne pepper
• 4 cups vegetable oil, for frying
• ½ cup mayonnaise
• 2 Tbsp Creole mustard
• 1 tsp sweet paprika
• 1 Tbsp fresh lemon juice
• 2 soft French bread loaves (about 12 inches each)
• 3 cups shredded iceberg lettuce
• 2 medium ripe tomatoes, thinly sliced
• ¾ cup dill pickle chips

Instructions

1. 1Pat the shrimp dry with paper towels. In a medium bowl, stir together the buttermilk and half of the hot sauce. Add the shrimp, toss to coat, and refrigerate 20 to 30 minutes while you prep the rest.
2. 2In a shallow dish, whisk the cornmeal, flour, Creole seasoning, salt, black pepper, and cayenne until evenly mixed.
3. 3Stir the mayonnaise, Creole mustard, remaining hot sauce, paprika, and lemon juice in a small bowl until smooth. Taste and adjust heat; set the remoulade aside.
4. 4Pour oil into a heavy Dutch oven or deep skillet to a depth of about 2 inches. Heat over medium-high until the oil reaches 360°F on a deep-fry thermometer.
5. 5Working in batches, lift shrimp from the buttermilk, let excess drip off, and dredge thoroughly in the cornmeal mixture, pressing so the coating sticks. Shake off loose meal.
6. 6Fry the shrimp in a single layer without crowding, 2 to 3 minutes, turning once, until deep golden and crisp and the shrimp curl and turn opaque. Maintain oil near 350–360°F between batches.
7. 7Transfer fried shrimp to a wire rack set over a sheet pan; keep warm in a 200°F oven while you finish the remaining batches.
8. 8Split the French loaves lengthwise, leaving a hinge if you like. Warm them cut-side up in the oven 3 to 4 minutes until the crumb is soft and the crust just crisp—do not dry them out.
9. 9Cut each loaf crosswise into two sandwich lengths. Spread remoulade generously on both cut faces of every piece.
10. 10Layer shredded lettuce on the bottom halves, then tomato slices and pickle chips. Pile the hot fried shrimp over the vegetables.
11. 11Cap with the top bread, press gently so the dressing and juices meet the shrimp, and serve at once while the crust is still crackling.