New Orleans Po' Boy Sandwich
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.
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."
