A po’ boy basement bar is a build-your-own spread inspired by Louisiana’s New Orleans po’ boy: crisp French bread filled with seasoned fried shrimp, lettuce, tomato, pickles, and creamy remoulade. This practical party version keeps the shrimp hot and the toppings separate, so everyone can assemble a crunchy sandwich just before eating.
Ingredients
- 1½ lb (680 g) large raw shrimp, peeled and deveined, tails removed
- 1 cup (240 ml) buttermilk
- 1 cup (125 g) all-purpose flour
- 1 cup (120 g) fine yellow cornmeal
- 1 tsp (3 g) paprika
- 1 tsp (3 g) garlic powder
- ½ tsp (1 g) cayenne pepper, or less to taste
- 1 tsp (6 g) fine salt, plus more for finishing
- ½ tsp (1 g) ground black pepper
- 6 cups (1.4 L) neutral frying oil, such as peanut or canola oil; use only as much as needed for a 2-inch (5 cm) depth
- 6 small French rolls, about 6 inches (15 cm) each
- 3 cups (90 g) shredded iceberg lettuce
- 2 medium tomatoes (about 300 g), thinly sliced
- ½ cup (75 g) dill pickle chips, drained
- 1 lemon (about 60 g), cut into wedges
Instructions
- Make the remoulade. In a small bowl, stir together ½ cup (120 g) mayonnaise, 2 tbsp (30 g) Creole mustard, 1 tbsp (15 ml) lemon juice, 1 tbsp (15 g) finely chopped dill pickle or relish, 1 tsp (5 ml) hot sauce, ½ tsp (2 g) paprika, and 1 small minced garlic clove. Taste and adjust the hot sauce or lemon. Cover and refrigerate while you prepare the other ingredients. This makes about ¾ cup (180 g), enough for the sandwiches with a little left over.
- Set up the breading station. Pat the shrimp dry. Pour the buttermilk into a medium bowl. In a second bowl, whisk together the flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper. Dip the shrimp into the buttermilk, let excess drip off, then toss in the flour mixture until coated. Set them in one layer on a clean tray; do not pile them up, or the coating may turn damp.
- Prepare the bar and heat the oil. Arrange the lettuce, tomatoes, pickles, lemon wedges, and remoulade in separate serving bowls. Split the rolls lengthwise without cutting all the way through, if you prefer them hinged. Heat the oil in a heavy, deep pot over medium-high heat to 350°F (175°C), checking with a clip-on or instant-read thermometer. Leave plenty of space above the oil, and keep water away from the pot.
- Fry the shrimp in batches. Carefully lower a single layer of shrimp into the hot oil, working in batches so the temperature does not drop sharply. Fry for about 2–3 minutes, turning once if needed, until the coating is golden and the shrimp are opaque and firm. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum for fish and seafood is 145°F (63°C). Transfer cooked shrimp to a wire rack set over a tray and season lightly with salt. Let the oil return to 350°F (175°C) before the next batch. Never leave hot oil unattended.
- Warm the rolls and serve. Toast the split rolls briefly in a dry skillet or under a broiler until warm and lightly crisp, watching closely to prevent burning. Spread remoulade on the cut sides, then add lettuce, tomato, pickles, and a portion of shrimp. Serve immediately with lemon wedges and extra sauce, or leave the components on the table for guests to build their own.
Tips
- Keep the coating crisp: Dry the shrimp well before dipping, and fry in small batches. A wire rack lets steam escape; paper towels can trap it underneath and soften the crust.
- Choose a sensible shrimp size: Large shrimp cook quickly and are easy to portion into rolls. If using smaller shrimp, start checking them earlier; avoid crowding them in the pot.
- Adjust the heat: Cayenne and hot sauce are optional. For a milder remoulade, use less hot sauce and omit the cayenne; add more only after tasting.
- Handle frying oil safely: Use a deep, stable pot and a thermometer, and never fill it more than halfway. If you do not want to deep-fry, shallow-fry in a skillet with about ½ inch (1 cm) oil, turning the shrimp carefully.
Serving Suggestions
For a complete basement-bar spread, serve the sandwiches with coleslaw, potato chips, or oven-roasted potatoes, plus cold lemonade, iced tea, or another nonalcoholic drink. Put toppings in small bowls and replenish them as needed rather than leaving everything out for the whole gathering. Offer extra remoulade and lemon at the table; the sharp, creamy sauce and citrus balance the fried coating.
For a smaller appetizer-style setup, cut the rolls into shorter pieces and let guests make mini sandwiches. Keep the shrimp separate until the last moment so the bread does not soak up sauce and lose its texture.
Variations
Oyster po’ boys: Replace the shrimp with 1½ lb (680 g) shucked oysters, drained and patted dry. Bread and fry them in small batches, checking that the centers reach 145°F (63°C). Oysters vary in size, so use the thermometer rather than relying on the shrimp’s cooking time.
Catfish version: Use 1½ lb (680 g) catfish fillets cut into strips. Coat in buttermilk and the seasoned flour-cornmeal mixture, then fry until golden and the center reaches 145°F (63°C). The thicker pieces may take longer than shrimp.
Less-fried option: Use cooked shrimp, chilled promptly and reheated to 165°F (74°C), or prepare grilled shrimp until they reach 145°F (63°C). The texture will be lighter and less crunchy than the classic breaded version. For a meat-free bar, roasted mushrooms can fill the rolls, though they are a variation rather than a traditional seafood po’ boy.
Storage and Reheating
For food safety, refrigerate cooked shrimp and any perishable toppings within 2 hours (within 1 hour if the temperature is above 90°F/32°C). Store the shrimp, bread, vegetables, and sauce separately in covered containers. Cooked shrimp keeps for 3–4 days in the refrigerator at 40°F (4°C) or colder; discard it if it has been left out beyond the safe window.
Reheat shrimp in a 375°F (190°C) oven or air fryer until crisp and heated throughout, checking that leftovers reach 165°F (74°C). Reheating can soften the coating, so serve promptly. Avoid microwaving if crispness matters. Assemble sandwiches only as needed; refrigerate leftover sauce and vegetables separately, and do not save shrimp that has been sitting out on the serving table for more than 2 hours.
Frequently Asked Questions
What does “dressed” mean on a po’ boy?
“Dressed” commonly means the sandwich is topped with lettuce, tomato, pickles, and mayonnaise or a mayonnaise-based sauce. The exact toppings vary by shop and household, so this recipe uses remoulade as its creamy sauce.
Can I bread the shrimp ahead?
You can coat the shrimp shortly before frying, but do not leave raw seafood at room temperature. If preparing in advance, cover and refrigerate the coated shrimp for up to a few hours, then fry directly from the refrigerator. The coating may be less crisp if it sits for a long time.
Can I use frozen shrimp?
Yes. Thaw it safely in the refrigerator overnight, or in a sealed bag submerged in cold water, changing the water every 30 minutes. Pat it very dry before breading. Do not thaw seafood on the counter.
How do I know when the oil is hot enough?
A cooking thermometer is the most reliable method: aim for 350°F (175°C) before each batch. If the oil is too cool, the coating absorbs more oil; if it is too hot, it can brown before the shrimp cooks through. Keep the temperature steady and avoid crowding the pot.
What can I use instead of Creole mustard?
Use whole-grain mustard or Dijon mustard. Whole-grain mustard gives a similar texture, while Dijon tastes smoother and a little sharper; add hot sauce gradually to bring the flavor closer to your preferred Creole-style remoulade.
Can I make the remoulade ahead?
Yes. Mix it up to 2 days ahead, keep it covered in the refrigerator, and stir before serving. Do not leave it at room temperature for more than 2 hours, and use a clean spoon each time you serve it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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