Place peeled and deveined shrimp in a medium bowl. Add buttermilk and 2 tablespoons hot sauce. Stir to combine, cover, and refrigerate for 20–30 minutes (this tenderizes and adds flavor).

Prepare dredge

In a shallow bowl or pie plate combine all-purpose flour, cornstarch, 2 teaspoons Creole seasoning, 1/2 teaspoon cayenne, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk to evenly distribute spices.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron preferred) or use a deep fryer. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles and browns in about 10 seconds.

Dredge and fry

Working in small batches, remove shrimp from buttermilk, letting excess drip off. Dredge shrimp thoroughly in the flour mixture, pressing lightly so coating adheres. Shake off excess. Fry shrimp in hot oil in a single layer for 1.5–2 minutes per side, until golden brown and cooked through (internal temp about 120–130°F for shrimp). Avoid overcrowding. Transfer fried shrimp to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a 200°F oven if making multiple batches.

Finish

If desired, toss a few drops of hot sauce over the drained shrimp or sprinkle an extra pinch of Creole seasoning to taste before assembling sandwiches.

Spicy Creole Remoulade (Sauce)

Combine mayonnaise, 1 tablespoon Creole mustard, 1 teaspoon ketchup, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, 1/2 teaspoon paprika, 1 teaspoon minced garlic, 1/4 teaspoon cayenne, 1/4 teaspoon salt, and 1 tablespoon minced parsley in a small bowl. Whisk until smooth. Taste and adjust heat or acidity, adding more hot sauce or lemon juice to preference. Refrigerate at least 15 minutes to allow flavors to meld.

Poboy Assembly & Accoutrements

Prepare rolls

Preheat oven to 350°F (175°C) if you want warm bread. Lightly butter the cut sides of each roll with softened butter, sprinkle with 1/4 teaspoon garlic powder and a pinch (1/8 tsp) salt. Place rolls cut-side up on a baking sheet and warm in the oven 5–7 minutes until slightly crisped but still soft inside. Alternatively, toast on a skillet.

Assemble sandwiches

Spread a generous layer (about 1–2 tablespoons) of the remoulade on both cut sides of each warmed roll. On the bottom half, layer shredded lettuce (about 1/2 cup per sandwich), sliced tomato (2–3 slices per sandwich), a portion of dill pickles and red onion to taste. Pile on fried shrimp (about 8–10 shrimp per sandwich for a hearty portion). Drizzle an additional teaspoon of remoulade over the shrimp or brush lightly with remaining hot sauce for extra heat. Close sandwich, press gently, and slice in half if desired.

Serve

Serve immediately while shrimp are hot and crisp. Provide extra remoulade and hot sauce on the side. Optionally serve with spicy fries.

Optional: Spicy Fries (side)

Preheat oven to 425°F (220°C) if roasting. Toss cut potatoes with 2 tablespoons oil, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/8 teaspoon cayenne. Spread in a single layer on a baking sheet and roast 25–30 minutes, flipping once, until golden and crisp. For deep frying, fry at 350°F (175°C) until golden, drain, then toss with seasoning while hot.