American
Po' Boy
New Orleans shrimp po boy with buttermilk-marinated fried shrimp, cornmeal crust, French rolls, mayonnaise, lettuce, tomato, and pickles.
4 servings · 35 minutes prep · 15 minutes cook
Ingredients
Shrimp
- 1 1/2 lb large shrimp, peeled
- 1 cup buttermilk
- 1 tbsp hot sauce
- 1/2 tsp kosher salt, for marinade
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- 1 tbsp Creole seasoning
- 1 tsp kosher salt, for coating
- 4 cups avocado oil, for frying
Sandwiches
- 4 New Orleans-style French rolls
- 1/2 cup mayonnaise
- 2 cups iceberg lettuce, shredded
- 2 tomatoes, sliced
- 1 cup dill pickle chips, sliced into chips
Directions
Fry and Dress
- Marinate shrimp in buttermilk, hot sauce, and salt for 20 minutes.
- Mix flour, cornmeal, Creole seasoning, and coating salt.
- Drain the shrimp, dredge in the flour mixture, and shake off excess coating.
- Heat oil to {{temperature:350°F}}. Fry the shrimp until crisp, pearly, opaque, and {{temperature:145°F}} in the thickest pieces, 2-3 minutes. Drain on a wire rack.
- Split rolls, spread with mayonnaise, and fill with fried shrimp, lettuce, tomato, and pickles.
