Fried Shrimp Po' Boy Recipe

Prep shrimp

Rinse shrimp under cold water, pat dry thoroughly with paper towels. Place in a bowl and toss with 1 tablespoon hot sauce and 1/4 cup buttermilk. Chill 10–15 minutes to marinate while you prepare the batter and oil.

Make dredge

In a shallow bowl combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder. Mix well.

Make batter

In a separate bowl whisk together 1 egg and remaining 1/4 cup buttermilk. Gradually whisk in 1/2 cup cold club soda (or beer) until smooth. Batter should be slightly thick but fluid enough to coat; adjust with a tablespoon more soda or flour if needed.

Heat oil

Pour oil into a deep pot to a depth of about 2–3 inches (approximately 4 cups). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a teaspoon of batter — it should sizzle and rise to the surface within a few seconds.

Coat and fry shrimp

Working in small batches to avoid crowding, remove shrimp from marinade, let excess liquid drip off. Lightly dredge shrimp in the flour mixture, shaking off excess, then dip into the batter to coat completely. Carefully lower shrimp into hot oil with a slotted spoon or spider. Fry until golden brown and cooked through, about 2–3 minutes per batch depending on shrimp size. Remove to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if needed.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk, 1 tsp Datil pepper hot sauce (adjust for desired heat), 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp dried dill, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or heat. Chill at least 15 minutes to let flavors marry.

If making quick house-style pickles, thinly slice 1/2 cup small dill pickles and toss with a teaspoon of pickle juice and a pinch of sugar (optional). Thinly slice tomato and shred lettuce. Keep vegetables cold until assembly.

Split the rolls lengthwise without cutting all the way through. Lightly butter the cut sides and toast face-down in a skillet over medium heat until golden, about 1–2 minutes.

Assemble each sandwich: spread a generous layer (about 1.5–2 tbsp) of Datil ranch on both cut sides of the roll. Layer shredded lettuce (about 1 cup per sandwich) on the bottom, add 3–4 slices of tomato, a tablespoon or two of house pickles, then pile on the hot fried shrimp (about half the cooked shrimp per sandwich). Drizzle a little extra Datil ranch over the shrimp or a few drops of pickle juice/hot sauce if you like more tang or spice. Close the roll and serve immediately.