Fried Shrimp Po' Boy
Cornmeal-crusted fried shrimp piled onto real New Orleans French bread, with its light, crackly crust and airy interior, dressed with lettuce, tomato, and mayonnaise. Born in July 1929, when former streetcar conductors Bennie and Clovis Martin fed striking transit union workers for free at their French Quarter restaurant, greeting them as "another poor boy."
Seafood
⚠ Contains: Shellfish, Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tsp Creole/Cajun seasoning
- 1/2 tsp cayenne pepper
- Oil for frying, about 4 cups
- 1 loaf New Orleans-style French bread, cut into 4 sandwich lengths
- 1/2 cup mayonnaise, mixed with 1 tsp hot sauce, optional
- Shredded iceberg lettuce
- 1 large tomato, sliced
- Dill pickle slices
- Salt, to taste
Steps
- Soak the shrimp in buttermilk for 15-20 minutes.
- Mix the cornmeal, flour, Creole seasoning, and cayenne in a shallow dish.
- Heat the oil to 350F/175C in a deep pot or fryer.
- Dredge the shrimp in the cornmeal mixture, shaking off excess.
- Fry the shrimp in batches 2-3 minutes until golden and crisp; drain on a rack and season with salt immediately.
- Split the bread lengthwise and lightly toast.
- Spread mayonnaise on both cut sides, then layer lettuce, tomato, and pickles, and pile in the hot fried shrimp.
- Close the sandwich, press gently, and slice in half to serve.