Print

Crispy Classic Southern Po Boy Sandwich

crispy southern po boy sandwich - featured image
Print Recipe

A nostalgic Southern sandwich featuring perfectly fried shrimp, homemade Creole mayo, and toasted French bread for a crunchy, flavorful bite.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen)
  • 1 teaspoon Cajun seasoning
  • 1 cup all-purpose flour
  • 1 cup buttermilk (or whole milk with 1 tablespoon lemon juice as a substitute)
  • 1 cup cornmeal
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or peanut oil for frying
  • 1/2 cup mayonnaise
  • 1 tablespoon Creole mustard or Dijon mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon lemon juice, freshly squeezed
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 4 French bread hoagie rolls (6–7 inches each)
  • 1 cup shredded iceberg lettuce
  • 1 large ripe tomato, sliced
  • Pickles (optional)

Instructions

  1. Rinse the shrimp and pat dry with paper towels. Toss with Cajun seasoning, salt, and pepper. Set aside.
  2. In one bowl, mix flour and cornmeal evenly. In a separate bowl, pour the buttermilk.
  3. Pour about 2 inches of oil into a skillet and heat to 350°F (175°C).
  4. Dip each shrimp first into the buttermilk, letting excess drip off, then coat thoroughly in the flour-cornmeal mixture.
  5. Fry shrimp in batches for 2-3 minutes until golden brown and crispy, flipping once halfway through. Shrimp should float when done.
  6. Transfer shrimp to a wire rack over a baking sheet to drain excess oil and keep crispy.
  7. Whisk together mayonnaise, Creole mustard, hot sauce, lemon juice, garlic powder, salt, and pepper to make Creole mayo.
  8. Slice French rolls lengthwise without cutting all the way through. Toast lightly in a dry pan or under the broiler until golden and slightly crisp.
  9. Spread Creole mayo generously on both sides of the bread. Layer shredded lettuce, tomato slices, and hot crispy shrimp. Add pickles if desired.
  10. Serve immediately for best crunch and flavor.

Notes

Dry shrimp thoroughly before dredging to prevent sogginess. Maintain oil temperature at 350°F for crispy, non-greasy shrimp. Fry in small batches to avoid overcrowding. Toast bread to prevent sogginess. Adjust Creole mayo seasoning to taste. For gluten-free, substitute flour and bread accordingly. For dairy-free, substitute buttermilk with coconut yogurt and lemon juice.

Nutrition

Keywords: Po Boy, Southern sandwich, fried shrimp, Creole mayo, crispy shrimp sandwich, New Orleans, easy sandwich recipe

Find it online: https://yumyep.com/crispy-classic-southern-po-boy-sandwich-recipe-easy-homemade-guide/