Fried Shrimp Po'boy Recipe

Prepare bread

Split the French rolls lengthwise, leaving a hinge if desired. Toast cut sides in a 400°F (200°C) oven or on a skillet for 3–5 minutes until lightly crisp. Keep warm.

Make spicy mayo

In a small bowl, whisk together mayonnaise (6 tbs) and Creole or hot sauce (1 tsp). Taste and adjust heat; set aside.

Slice the tomato into 1/4" thick rounds and pat dry. Shred lettuce and have pickles ready.

When shrimp are cooked, assemble each roll: spread about 3 tbs spicy mayo inside each roll, layer shredded lettuce, 4 pickle slices, 4–6 tomato slices as desired, then top with fried shrimp (divide shrimp evenly between the two rolls). Close sandwiches and serve immediately.

Rinse shrimp and pat dry with paper towels. Place shrimp in a bowl and add buttermilk (3 tbs), Worcestershire sauce (1 tsp), hot sauce (1 tsp, optional), salt (1 tsp) and black pepper (1 tsp). Toss to coat. Marinate in the fridge for 15–30 minutes while you prepare breading and heat oil.

In a shallow dish combine flour (3 tbs), cornmeal (1 tbs), panko (1 tbs), paprika (1 tsp), cayenne (1/2 tsp), garlic powder (1/2 tsp), onion powder (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Whisk to mix evenly.

Prepare a separate shallow bowl for the wet dip: whisk together 1 egg, 1 tbs flour and 2 tbs cold water until smooth. This will help the dry mix adhere to the shrimp.

Remove shrimp from marinade in small batches, letting excess buttermilk drip off. Dip each shrimp into the egg slurry, then dredge in the seasoned dry mix, pressing gently so the coating adheres. Place coated shrimp on a wire rack or plate while you finish breading the rest.

Pour about 1"–1.5" (roughly 1 cup) of neutral oil into a heavy skillet (cast iron or stainless) and heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle and brown within about 30–45 seconds.

Fry shrimp in a single layer in batches (do not overcrowd). Cook 1–2 minutes per side, depending on shrimp size, until golden-brown and cooked through (internal temp 120–140°F depending on shrimp size; shrimp will be opaque and just firm). Use a slotted spoon or tongs to transfer cooked shrimp to a paper-towel-lined plate or a wire rack. Keep warm in a low oven (200°F / 95°C) if necessary while frying remaining batches.

If desired, sprinkle a little flaky salt over the shrimp immediately after frying.