Fried Shrimp Po'boy

Instructions

1. 1

   Prepare the Remoulade Sauce

   • In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, lemon juice, hot sauce, Worcestershire sauce, minced garlic, and paprika until smooth.
   • Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld. This can be made up to 2 days in advance.
2. 2

   Set Up the Dredging Station

   • You will need two shallow dishes. In the first dish, whisk together the all-purpose flour, cornmeal, Cajun seasoning, salt, and black pepper.
   • In the second dish, whisk the eggs and buttermilk together until well combined.
3. 3

   Heat the Frying Oil

   • Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches.
   • Heat the oil over medium-high heat until a deep-fry thermometer registers 350°F (175°C). Maintaining this temperature is key for crispy, not greasy, shrimp.
4. 4

   Fry the Shrimp

   • While the oil heats, pat the shrimp completely dry with paper towels.
   • Working in small batches of 5-6 shrimp, first dip them into the egg mixture, allowing any excess to drip off.
   • Next, dredge the shrimp thoroughly in the flour mixture, pressing gently to ensure a good coat. Shake off any excess.
   • Carefully lower the coated shrimp into the hot oil. Fry for 2-3 minutes, turning once, until they are golden brown and have curled into a 'C' shape.
   • Using a slotted spoon, transfer the cooked shrimp to a wire rack to drain. Repeat with the remaining shrimp, allowing the oil to return to 350°F between batches.
5. 5

   Assemble the Po'boys

   • Cut the baguette into four equal 6-inch sections. Slice each section horizontally, leaving a hinge on one side.
   • Optional but recommended: Lightly toast the cut sides of the bread for extra texture.
   • Generously spread the chilled remoulade sauce on both cut sides of the bread.
   • Layer the bottom half with shredded lettuce, tomato slices, and dill pickles.
   • Pile the hot, crispy fried shrimp on top of the vegetables.
   • Close the sandwich, press down gently, and serve immediately for the best experience.