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
- Whisk all remoulade ingredients in a bowl. Refrigerate until ready.
Step 2: Heat Oil
- Pour 1 inch of oil into a heavy pot. Heat to 350°F (175°C).
Step 3: Dredge Seafood
- Mix cornmeal, flour, Cajun seasoning, and salt in a bowl.
- Toss shrimp in mixture until fully coated.
Step 4: Fry
- Fry shrimp in batches for 2-3 minutes until golden and crispy.
- Drain on paper towels. Sprinkle with salt.
Step 5: Assemble
- Cut bread into 2 sandwich portions. Split but don’t cut all the way through.
- Spread remoulade on both sides.
- Pile on lettuce, tomato, pickles, then fried shrimp.
Step 6: Serve
- 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.
