Louisiana Fried Shrimp Po' Boy
Cornmeal-crusted Gulf shrimp piled into light New Orleans French bread and dressed with lettuce, tomato, pickle and mayonnaise.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 690 kcal
Equipment
- •Deep pot or fryer
- •Thermometer
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 690 kcal
- fat
- 30
- carbs
- 66
- protein
- 34
- calories
- 690
Instructions
- 1
Toss the shrimp with the buttermilk and half the Creole seasoning. Let it sit for 20 minutes.
- 2
Mix the cornmeal, flour, and remaining seasoning in a shallow dish.
- 3
Heat 3 inches of oil to 360°F (182°C).
- 4
Coat the shrimp firmly in the cornmeal mix. Fry in batches for 2–3 minutes until golden, then drain on a rack.
- 5
Split and lightly toast the bread. Spread mayonnaise over both cut sides.
- 6
Fill the bread with shrimp, lettuce, tomato, and pickles. Add hot sauce and eat immediately.
Chef's tips
Soak the shrimp in seasoned buttermilk, then coat in the cornmeal blend to give your sandwich a crunchy crust.
Storage
Fried shrimp are best eaten within the hour; store leftovers refrigerated for 1 day.
Reheating
Re-crisp the shrimp in a 400°F oven for 6 minutes; never microwave.
Common mistakes to avoid
- •Frying below 350°F, which makes the crust greasy.
- •Crowding the pot and dropping the oil temperature.
- •Using a dense baguette instead of light, crisp New Orleans-style bread.
Serving suggestions
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