New Orleans didn’t invent the sandwich. They just perfected it.
A proper po’boy is crispy seafood, soft French bread, creamy remoulade, and crunchy lettuce. It’s supposed to be messy. It’s supposed to drip. Embrace it.
Makes 2 sandwiches.
Step-by-Step Instructions
Make Remoulade
Whisk all remoulade ingredients in a bowl. Refrigerate until ready.
Heat Oil
Pour 1 inch of oil into a heavy pot. Heat to 350°F (175°C).
Dredge Seafood
Mix cornmeal, flour, Cajun seasoning, and salt in a bowl.
Toss shrimp in mixture until fully coated.
Fry
Fry shrimp in batches for 2-3 minutes until golden and crispy.
Drain on paper towels. Sprinkle with salt.
Assemble
Cut bread into 2 sandwich portions. Split but don’t cut all the way through.
Spread remoulade on both sides.
Pile on lettuce, tomato, pickles, then fried shrimp.
Serve
Press down gently. Serve with extra hot sauce and napkins. Lots of napkins.
Summary
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Yield: 2 sandwiches
Difficulty: Easy
Storage Notes
Do Not Store Assembled
Fried shrimp gets soggy. Bread gets sad. Assemble and eat immediately.
Prep Ahead:
- Make remoulade up to 5 days ahead.
- Dredge shrimp up to 2 hours ahead (refrigerate).
- Fry fresh for best crunch.
Leftover Fried Shrimp:
Reheat in air fryer at 375°F for 3-4 minutes. Then make a smaller sandwich.
Oyster Option:
Same dredge, same oil. Fry oysters 2-3 minutes until edges curl.
