Crispy Fried Shrimp Po' Boy on French Bread

What you need

• 700 g (1 1/2 lb) large shrimp, peeled and deveined, tails off
• 240 ml (1 cup) buttermilk
• 1 large egg
• 100 g (3/4 cup) all-purpose flour
• 75 g (1/2 cup) cornmeal
• 2 tsp Creole seasoning
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1 l (4 cups) vegetable oil, for frying
• 120 g (1/2 cup) mayonnaise
• 2 tsp hot sauce
• 1 tbsp whole-grain mustard
• 1 clove garlic, finely minced
• 1 tbsp lemon juice
• 4 pieces soft French bread, 20 cm (8 in) lengths of a baguette or New Orleans-style loaf
• 200 g (3 cups) iceberg lettuce, shredded
• 2 tomatoes, sliced
• 12 slices dill pickle, sliced

Method

Restated from the original video

1. 1

   Stir the mayonnaise, hot sauce, mustard, garlic and lemon juice together in a small bowl. Chill until needed.

2. 2

   Pat the shrimp dry. Whisk the buttermilk with the egg in a bowl, add the shrimp and leave for 10 min.

3. 3

   Mix the flour, cornmeal, Creole seasoning, cayenne and salt in a shallow dish.

4. 4

   Heat the oven to 180 °C (350 °F). Pour oil into a heavy pot to a depth of about 5 cm (2 in) and heat it to 190 °C (375 °F).

5. 5

   Lift a handful of shrimp out of the buttermilk, let the excess drip off and press them into the flour mixture until well coated.

6. 6

   Fry in batches, without crowding the pot, until deep golden and cooked through, no pink inside, 2-3 min per batch.

7. 7

   Drain the shrimp on a wire rack and sprinkle lightly with salt. Let the oil return to 190 °C (375 °F) between batches.

8. 8

   Warm the bread in the oven for 5 min, then split each piece lengthwise, leaving one side attached.

9. 9

   Spread the sauce on both cut sides of the bread.

10. 10

    Fill with lettuce, tomatoes, pickle slices and the hot shrimp. Serve immediately while the coating is crisp.

Imported from africanbites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.