Po'boys Recipe

In a small bowl combine 1/2 cup mayonnaise, ketchup, Dijon or Creole mustard, Worcestershire, horseradish (if using), 1/2 tsp hot sauce, 1/2 tsp paprika, minced garlic, 1 tbsp chopped green onion, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust seasoning or hot sauce to preference. Chill in refrigerator while you prepare the sandwich components so flavors meld.

Prep the seafood

Pat shrimp dry with paper towels. If using larger shrimp, butterfly or slice in half lengthwise so they fit neatly on the bread. Place shrimp in a bowl and pour 1 cup buttermilk over them; allow to soak 15–20 minutes in refrigerator (this tenderizes and adds flavor).

Make the dredge

In a shallow bowl or pie plate combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1/2 cup cornmeal (if using), 1 tsp baking powder, 1 tsp paprika, 1/2 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Whisk to incorporate and break up any lumps.

Set the egg wash

In a second shallow bowl whisk together 2 large eggs with a splash of water or a couple tablespoons of buttermilk to loosen (about 2 tbsp). This will help the flour coating adhere.

Heat the oil

In a heavy pot or Dutch oven add enough vegetable oil to reach about 2–3 inches deep (approximately 32–48 tbsp depending on pot size). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small pinch of dredge — it should sizzle and float immediately.

Dredge and fry

Remove shrimp from buttermilk in small batches, letting excess drip off. Dredge each shrimp first in flour mixture, then dip into egg wash, then back into the flour mixture for a double-coat (press flour onto shrimp so it adheres). Shake off excess. Fry shrimp in hot oil in batches (do not crowd) 2–3 minutes per side until golden brown and just cooked through (internal temp ~120–125°F for shrimp). Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or paper towels. Season lightly with a pinch of salt or Creole seasoning while hot. Keep warm in a 200°F oven if making multiple batches.

Prepare rolls and toppings

While shrimp fry, split the French rolls lengthwise without cutting all the way through and lightly toast cut sides under a broiler or in a hot pan until just golden (about 1–2 minutes). Spread 1–2 tablespoons of the prepared remoulade on both cut sides of each roll. Layer a handful (about 1/2 cup) of shredded lettuce on the bottom half of each roll, top with 3–4 tomato slices (season lightly with salt), add pickles if using, and scatter some sliced green onions.

Assemble sandwiches

Pile the hot fried shrimp onto the prepared rolls (about 6 oz shrimp per sandwich, adjust to preference). Spoon additional remoulade over the shrimp (1–2 tbsp), squeeze a little fresh lemon juice over the filling, add a final sprinkle of creole seasoning or paprika, then close the sandwich. Serve immediately while shrimp are hot and crispy.

Serving suggestion

Serve Po'boys with extra remoulade on the side, lemon wedges, and classic sides like crispy fries, coleslaw, or pickled okra. Makes 4 hearty Po'boys.