Ingredients

• 675 g Large shrimp, peeled and deveined
• 120 g All-purpose flour
• 60 g Cornmeal
• 1 tsp Smoked paprika
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.25 tsp Cayenne pepper (or to taste)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 unit Eggs, beaten
• 240 ml Milk
• 700 ml Vegetable oil, for frying
• 4 unit French bread loaves (approx. 8-inch each), or 2 large loaves cut in half
• 2 cup Shredded lettuce
• 2 unit Ripe tomatoes, sliced
• 0.5 cup Dill pickle slices
• 1 cup Remoulade sauce (store-bought or homemade)

Instructions

1. 1

   Prepare Breading and Shrimp — In a shallow dish, combine flour, cornmeal, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In another shallow dish, whisk together eggs and milk. Pat the peeled and deveined shrimp dry with paper towels. Dip each shrimp first into the egg mixture, then dredge thoroughly in the flour mixture, ensuring it's fully coated. Set aside on a wire rack.

2. 2

   Fry the Shrimp — Heat vegetable oil in a large heavy-bottomed pot or deep fryer to 175°C (350°F). Fry the breaded shrimp in batches, without overcrowding the pot, for 2-3 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Season lightly with salt immediately after frying.

3. 3

   Prepare the Bread — Slice the French bread loaves lengthwise, without cutting all the way through, creating a pocket. Lightly toast the bread in a dry skillet or oven for 2-3 minutes until slightly warm and crusty.

4. 4

   Assemble the Po’ Boys — Spread a generous amount of remoulade sauce on both sides of the toasted French bread. Fill each loaf with a layer of shredded lettuce, sliced tomatoes, and dill pickle slices. Pile a generous amount of crispy fried shrimp into each sandwich. Serve immediately.