Shrimp Po'Boy

Ingredients

• 1 lb Shrimp
• 2 soft baguette lengths or hoagie rolls
• ½ cup flour + ½ cup cornmeal
• 1 tbsp Cajun seasoning (or paprika + cayenne + garlic powder + oregano)
• ½ cup buttermilk (or milk + 1 tsp vinegar)
• Neutral oil, for shallow frying
• Shredded lettuce, sliced tomato, pickles
• Remoulade: ½ cup mayo + 1 tbsp mustard + 1 tsp hot sauce + squeeze of lemon

Method

1. Stir the remoulade together and park it in the fridge — it improves while you work.
2. Toss the Shrimp in the buttermilk. Mix the flour, cornmeal, Cajun seasoning, and a big pinch of salt in a shallow dish.
3. Heat ½ inch of oil in a heavy skillet to about 350°F (a pinch of dredge should sizzle on contact). Dredge the Shrimp and fry in batches, 2–3 minutes per side, until deeply golden and cooked through (shrimp curl into loose Cs; fish flakes at 145°F).
4. Drain on a rack — paper towels steam the crust you just earned. Salt while hot.
5. Split and lightly toast the bread, slather both sides with remoulade, and build: lettuce, tomato, pickles, then a landslide of crispy Shrimp. That's 'dressed'. Napkins are structural equipment.