Shrimp Po'boy

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon cayenne pepper
• Vegetable oil, for frying
• 1/2 cup mayonnaise
• 1 tablespoon Creole mustard
• 1 tablespoon chopped pickles
• 1 teaspoon hot sauce
• 1 French baguette or 4 sub rolls
• 2 cups shredded lettuce
• 1 large tomato, sliced

Before you cook

• Soak the shrimp in the buttermilk for 15 minutes.
• Whisk the cornmeal, flour, Cajun seasoning and cayenne together in a shallow dish.
• Stir the mayonnaise, Creole mustard, chopped pickles and hot sauce together for the remoulade.

Steps

1. Heat 2 inches of oil in a deep pot to 350F.
2. Lift the shrimp from the buttermilk, letting the excess drip off, and dredge each one in the cornmeal mixture.
3. Fry the shrimp in batches for 2 to 3 minutes, until golden and crisp.
4. Drain the fried shrimp on a paper-towel-lined tray.
5. Split the baguette lengthwise and lightly toast it.
6. Spread the remoulade generously over both cut sides of the bread.
7. Layer the shredded lettuce and tomato slices on the bottom half.
8. Pile the hot fried shrimp on top.
9. Close the sandwich, slice into portions, and serve immediately.