American · Main · Medium
Po Boy Sandwich
Crispy fried shrimp dressed with lettuce, tomato, and remoulade on soft French bread. New Orleans street food at its finest.
The whole recipe in 60 seconds
Po Boy Sandwich, in 5 ideas
- The bread should be crisp outside and pillowy inside. A real po boy roll shatters when you bite it.
- Cornmeal in the dredge gives the signature crunch that flour alone cannot match.
- Dress the sandwich fully, lettuce tomato pickles and remoulade, that is what 'dressed' means in New Orleans.
- Fry in small batches so the oil temperature stays up and the shrimp stay crisp.
- Remoulade is worth making from scratch, but good store bought works in a pinch.
What you need
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup flour
- 1 tbsp Cajun seasoning
- 1 tsp salt
- Vegetable oil for frying
- 4 French rolls or baguette sections
- 1/2 cup remoulade sauce
- 2 cups shredded lettuce
- 1 tomato, sliced
- Dill pickle slices
How to make it
Directions
- Soak the shrimp in buttermilk for 15 minutes.
- Mix the cornmeal, flour, Cajun seasoning, and salt in a shallow dish.
- Heat 2 inches of oil in a heavy pot to 350F.
- Dredge the shrimp in the cornmeal mixture, shaking off excess. Fry in batches 2 to 3 minutes until golden. Drain on a rack.
- Split the rolls and spread generously with remoulade.
- Fill with fried shrimp, lettuce, tomato, and pickles. Serve immediately.
Keep fried shrimp warm and crisp on a wire rack in a 200F oven while you fry the rest. Never stack them on paper towels or they steam and go soggy.