If you can’t make a trip to the Bayou State, these deliciously dressed po’boys are the next best thing.
Fried Shrimp Po’boys
- Vegetable oil, for frying
- 2 cups all-purpose flour
- ½ cup fine yellow cornmeal
- 2 teaspoons kosher salt
- 2 teaspoons Creole seasoning
- 1 teaspoon ground black pepper
- 2 large eggs, lightly beaten
- 2 tablespoons water
- 1 tablespoon hot sauce
- 2 pounds large fresh shrimp, peeled and deveined Rémoulade (recipe follows)
- 4 (5-inch) loaves French bread, split lengthwise
- 1 cup shredded iceberg lettuce
- 8 (¼-inch-thick) slices tomato
- 1 cup mayonnaise
- 2 tablespoons chopped capers
- 2 tablespoons chopped dill pickles
- 2 tablespoons Creole mustard
- 2 tablespoons sliced fresh chives
- 2 teaspoons white vinegar
- ½ teaspoon hot sauce
- ½ teaspoon Creole seasoning
- In a large Dutch oven, pour oil to 1½-inch depth. Heat over medium heat until a deep-fry thermometer registers 350°.
- Meanwhile, in large bowl, whisk together flour, cornmeal, salt, Creole seasoning, and pepper.
- In another large bowl, whisk together eggs, 2 tablespoons water, and hot sauce. Add shrimp and toss to coat.
- Remove shrimp from egg mixture, letting excess drip off. Dredge in flour mixture; shake off excess flour.
- Fry shrimp until golden brown and crispy, 2 to 3 minutes.
- Spread Rémoulade on cut sides of each bread loaf. Divide shrimp between loaves. Top with lettuce, tomato, and more Rémoulade.
- In a small bowl, stir together all ingredients. Cover and refrigerate until ready to use or for up to 3 days.