Classic Po’Boy Sandwich (New Orleans in Your Hands)

New Orleans didn’t invent the sandwich. They just perfected it.

A proper po’boy is crispy seafood, soft French bread, creamy remoulade, and crunchy lettuce. It’s supposed to be messy. It’s supposed to drip. Embrace it.

Ingredients

Makes 2 sandwiches.

For the Seafood:

• ½ lb (225g) shrimp (or oysters), peeled
• ½ cup cornmeal
• ½ cup flour
• 1 tsp Cajun seasoning
• ½ tsp salt
• Vegetable oil for frying

For the Remoulade:

• ½ cup mayo
• 2 tbsp Creole mustard
• 1 tbsp hot sauce
• 1 tsp paprika
• 1 clove garlic, minced

For Assembly:

• 1 loaf French bread (soft inside, crispy outside)
• Shredded lettuce
• Tomato slices
• Pickle slices

Step-by-Step Instructions

Step 1: Make Remoulade

1. Whisk all remoulade ingredients in a bowl. Refrigerate until ready.

Step 2: Heat Oil

1. Pour 1 inch of oil into a heavy pot. Heat to 350°F (175°C).

Step 3: Dredge Seafood

1. Mix cornmeal, flour, Cajun seasoning, and salt in a bowl.
2. Toss shrimp in mixture until fully coated.

Step 4: Fry

1. Fry shrimp in batches for 2-3 minutes until golden and crispy.
2. Drain on paper towels. Sprinkle with salt.

Step 5: Assemble

1. Cut bread into 2 sandwich portions. Split but don’t cut all the way through.
2. Spread remoulade on both sides.
3. Pile on lettuce, tomato, pickles, then fried shrimp.

Step 6: Serve

1. Press down gently. Serve with extra hot sauce and napkins. Lots of napkins.

Summary

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Yield: 2 sandwiches

Difficulty: Easy

Storage Notes

Do Not Store Assembled

Fried shrimp gets soggy. Bread gets sad. Assemble and eat immediately.

Prep Ahead:

• Make remoulade up to 5 days ahead.
• Dredge shrimp up to 2 hours ahead (refrigerate).
• Fry fresh for best crunch.

Leftover Fried Shrimp:

Reheat in air fryer at 375°F for 3-4 minutes. Then make a smaller sandwich.

Oyster Option:

Same dredge, same oil. Fry oysters 2-3 minutes until edges curl.