Po'boy Recipe

Combine mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, capers (if using), parsley, green onion, paprika, salt and pepper in a bowl. Whisk until smooth. Taste and adjust seasoning. Refrigerate while preparing sandwich. Makes about 3/4 cup.

Slice the tomato into 1/4-inch slices. Rinse and dry lettuce leaves and set aside.

Split the French rolls lengthwise, leaving a small hinge if desired. Butter the inside lightly. Heat a skillet over medium heat and toast the rolls, buttered-side down, until lightly browned, about 1–2 minutes. Remove and keep warm.

Marinate

If frying shrimp or oysters, place shrimp or oysters in a bowl and pour buttermilk over them. Let sit 10–15 minutes to tenderize and help coating adhere.

Prep dredge and coating

In a shallow bowl mix flour, cornstarch, salt, pepper, paprika and cayenne. Place panko in a separate shallow bowl.

Coat

Remove shrimp/oysters from buttermilk one at a time, letting excess drip off. Dredge briefly in the flour mixture, shake off excess, then press into panko to coat thoroughly. Place on a plate ready to fry.

Fry

Pour vegetable oil into a heavy skillet to reach about 1/2-inch depth and heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately. Fry shrimp or oysters in batches without crowding, 2–3 minutes per side for shrimp (until golden and cooked through) or 2–3 minutes total for oysters until crisp and golden. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Season lightly with salt immediately.

If grilling rather than frying, toss the shrimp with olive oil, lemon juice, minced garlic, 1/2 tsp salt and 1/4 tsp pepper. Thread onto skewers (or use a grill basket). Heat grill or grill pan to medium-high and grill shrimp 2–3 minutes per side until opaque and slightly charred. Remove from skewers.

Spread a generous layer (about 1–2 tbs) of remoulade on both the top and bottom halves of each toasted roll.

On the bottom half layer lettuce leaves, then tomato slices, lightly seasoned with a pinch of salt and pepper.

Pile the cooked shrimp or oysters (or grilled shrimp) on top of the tomato. For a classic po'boy, mound the protein so the sandwich is overflowing.

Top with additional remoulade if desired, add pickles and a squeeze of lemon. Close the roll, press gently, and cut in half for serving.

Serve immediately while fried or grilled protein is hot, with extra remoulade and lemon wedges on the side. Recommend serving with fries or potato salad.