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Juicy Po' Boy

Authentic Louisiana sandwich combining crispy fried seafood with tangy mayo, fresh lettuce, and ripe tomatoes on crusty French bread that's soft inside and golden outside.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 lb medium shrimp, peeled and deveined (or substitute catfish fillets or oysters)
  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • 2 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 4 cups vegetable oil for frying
  • 4 New Orleans-style French bread rolls (substitute hoagie rolls if needed)
  • 1/2 cup mayonnaise
  • 2 cups shredded iceberg lettuce
  • 2 large tomatoes, sliced
  • dill pickle slices
  • hot sauce to taste

Method
 

  1. Combine flour, Cajun seasoning, garlic powder, paprika, and cayenne in a large bowl. Whisk thoroughly to distribute spices evenly. Pour buttermilk into a separate shallow dish.
  2. Pour oil into a heavy-bottomed pot or deep fryer, heating to 350°F. Use a candy thermometer for accuracy. The oil should bubble gently when a pinch of flour is dropped in.
  3. Pat shrimp completely dry with paper towels. Working in batches, dip each shrimp in buttermilk, letting excess drip off, then dredge thoroughly in seasoned flour. Press coating gently to ensure it adheres. Place breaded shrimp on a wire rack to prevent sticking.
  4. Carefully lower shrimp into hot oil, frying 6-8 pieces at a time to avoid overcrowding. Cook for 2-3 minutes until deep golden brown and floating. Remove with a slotted spoon and drain on paper towels.
  5. Split French bread lengthwise and hollow out some of the soft interior to create space for fillings. Spread mayonnaise generously on both sides. Layer hot fried shrimp on the bottom half, then top with crisp lettuce, fresh tomato slices, and pickles.

Notes

For easier entertaining, bread the shrimp up to 2 hours ahead and refrigerate until ready to fry. Don't skip drying the shrimp thoroughly – moisture prevents proper coating adhesion. Avoid overcrowding the fryer. Assemble immediately after frying to keep coating crispy. Fried shrimp stays fresh in refrigerator for 2-3 days. Reheat in 400°F oven for 5 minutes to restore crispiness. Avoid microwaving.