New Orleans Po' Boy Sandwich
Ingredients
- • 450 g large shrimp, peeled and deveined
- • 125 g all-purpose flour
- • 120 g cornmeal
- • 240 ml buttermilk
- • 2 tbsp cajun seasoning
- • 2 item French bread loaves
- • 120 ml mayonnaise
- • 15 ml hot sauce
- • 200 g shredded iceberg lettuce
- • 2 item tomatoes, sliced
- • 100 g dill pickle slices
- • 500 ml vegetable oil for frying
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Mix flour, cornmeal, and 1 tablespoon of cajun seasoning in a shallow dish. Season with salt and pepper.
- 2
Pour buttermilk into another shallow dish and season with remaining cajun seasoning.
- 3
Heat oil in a large heavy-bottomed pot or deep fryer to 375°F (190°C).
- 4
Pat shrimp dry with paper towels. Dip each shrimp in buttermilk, then dredge thoroughly in the flour-cornmeal mixture, pressing to adhere.
- 5
Working in batches, fry shrimp for 2-3 minutes until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate.
- 6
While shrimp cooks, split French bread loaves lengthwise, leaving one side attached. Lightly toast if desired.
- 7
Mix mayonnaise with hot sauce to create a spicy remoulade.
- 8
Spread remoulade generously on both sides of bread.
- 9
Layer with shredded lettuce, tomato slices, and fried shrimp.
- 10
Top with pickle slices and close sandwiches.
- 11
Cut each loaf in half crosswise to make 4 sandwiches total and serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This authentic Po' Boy brings the vibrant flavors of New Orleans right to your kitchen. Don't be intimidated by the frying—the buttermilk and cornmeal coating creates perfectly crispy shrimp every time, and that first bite with the dressed lettuce and tomatoes is pure magic."
