Po boy renovations are about taking the classic Louisiana sandwich—crisp French bread piled with fried seafood or roast beef, dressed with lettuce, tomato, pickles, and mayo—and giving it a fresh, modern twist without losing its soul. This recipe shows you how to build a fully loaded, upgraded po boy at home, with a spicy remoulade, a crunchy slaw, and a foolproof oven-frying method that delivers golden, juicy shrimp every time. It’s a practical, crowd-pleasing project that respects the original while making it genuinely better.
Ingredients
- 4 po boy rolls or 2 (12-inch / 30 cm) French bread loaves, cut into 4 pieces
- 1 lb (450 g) large shrimp, peeled and deveined, tails removed
- 1 cup (240 ml) buttermilk
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornmeal
- 1 tbsp (15 g) Creole seasoning (like Tony Chachere’s), divided
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1/2 tsp (2.5 g) cayenne pepper (optional, for heat)
- 1/2 tsp (2.5 g) black pepper
- 1 tsp (5 g) salt, plus more to taste
- 2 large eggs
- 2 cups (60 g) panko breadcrumbs
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) Creole mustard or whole-grain mustard
- 1 tbsp (15 ml) hot sauce (like Tabasco), plus more for serving
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) prepared horseradish
- 1/4 cup (15 g) chopped fresh parsley
- 2 cups (120 g) shredded green cabbage
- 1/2 cup (50 g) shredded carrot
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (2.5 g) sugar
- 1 large tomato, sliced thin
- 1/2 cup (50 g) dill pickle chips
- 2 tbsp (30 g) butter, melted
Instructions
- Marinate the shrimp: In a medium bowl, combine the shrimp and buttermilk. Let sit for 15 minutes while you prepare the other components.
- Make the remoulade: In a small bowl, whisk together the mayonnaise, Creole mustard, hot sauce, lemon juice, horseradish, and 1 tablespoon of the chopped parsley. Cover and refrigerate until ready to use.
- Make the slaw: In a large bowl, toss the shredded cabbage, carrot, apple cider vinegar, olive oil, sugar, and a pinch of salt. Set aside to let the flavors meld.
- Set up the breading station: In a shallow dish, whisk the flour, cornmeal, 1 tablespoon of Creole seasoning, garlic powder, onion powder, cayenne (if using), black pepper, and salt. In a second shallow dish, beat the eggs. In a third dish, place the panko breadcrumbs.
- Bread the shrimp: Drain the shrimp (discard the buttermilk). Working in batches, dredge each shrimp in the flour mixture, shaking off excess, then dip in the egg, then coat in the panko, pressing gently to adhere. Place the breaded shrimp on a plate.
- Heat the oil: In a large, heavy-bottomed skillet or Dutch oven, heat about 1/2 inch (1.25 cm) of vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, a pinch of flour sizzles immediately when dropped in.
- Fry the shrimp: Working in batches of 5–6, fry the shrimp for 2–3 minutes per side, until golden brown and cooked through. The shrimp should reach an internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for fish and seafood). Transfer to a paper-towel-lined plate and sprinkle with a little salt immediately.
- Toast the bread: Preheat the oven broiler. Split the rolls lengthwise, leaving one side attached if you like (or cut all the way through). Brush the cut sides with melted butter and place under the broiler for 1–2 minutes, until lightly toasted. Watch carefully to avoid burning.
- Assemble the po boys: Spread a generous layer of remoulade on both cut sides of each roll. Pile the fried shrimp on the bottom half. Top with the slaw, tomato slices, and pickle chips. Drizzle with extra hot sauce if desired. Close the sandwich and press gently.
- Serve immediately: Cut each po boy in half and serve while the shrimp are still crispy.
Tips
- Use the right bread: A true po boy needs a crusty French bread with a soft interior. If you can’t find po boy rolls, a good baguette or a soft hoagie roll works. Avoid dense, chewy bread like sourdough—it overwhelms the filling.
- Don’t skip the buttermilk soak: The buttermilk tenderizes the shrimp and helps the breading stick. If you don’t have buttermilk, mix 1 cup (240 ml) milk with 1 tablespoon (15 ml) lemon juice and let sit for 5 minutes.
- Keep the oil at the right temperature: If the oil is too cool, the shrimp will absorb oil and become greasy; if too hot, the breading will burn before the shrimp cooks. Use a thermometer and adjust the heat between batches.
- Make the slaw ahead: The slaw can be made up to a day in advance and stored in the fridge. It will stay crunchy and actually gets better as the flavors meld.
Serving Suggestions
Serve these po boys with a side of crispy sweet potato fries, a simple green salad, or a cup of gumbo. For a classic Louisiana meal, add a cold beer or a sweet iced tea. If you’re feeding a crowd, set up a “po boy bar� with extra remoulade, hot sauce, and pickled jalapeños so everyone can customize their sandwich.
Variations
- Roast beef po boy: Replace the shrimp with thinly sliced roast beef (about 1 lb / 450 g) heated in a little beef broth with Creole seasoning. Skip the frying and serve with the same remoulade and slaw.
- Oyster po boy: Substitute shucked oysters for the shrimp. Drain them well, but skip the buttermilk soak—just bread and fry as directed. Cook until the oysters are plump and golden, about 2 minutes per side.
- Catfish po boy: Use 1 lb (450 g) catfish fillets cut into 4 pieces. Follow the same breading and frying method, but increase the frying time to 4–5 minutes per side, until the fish reaches 145°F (63°C).
- Vegetarian po boy: Swap the shrimp for 1 lb (450 g) of thickly sliced portobello mushrooms or firm tofu. Marinate in the buttermilk (or a plant-based milk) and then bread and fry as directed. Cook until the coating is crispy and the mushrooms are tender.
Storage and Reheating
Assembled po boys are best eaten immediately, as the bread will become soggy. If you have leftover fried shrimp, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, until hot and crisp. The remoulade and slaw can be refrigerated separately for up to 3 days. Do not microwave the shrimp—it will turn rubbery.
Frequently Asked Questions
Can I bake the shrimp instead of frying? Yes. Arrange the breaded shrimp on a greased baking sheet and bake at 425°F (220°C) for 12–15 minutes, flipping halfway, until golden and cooked through. They won’t be as crispy as fried, but they’ll still be delicious.
What is the best oil for frying? Use a neutral oil with a high smoke point, like canola, peanut, or vegetable oil. Olive oil has a lower smoke point and will burn at frying temperatures.
Can I make the remoulade spicier? Absolutely. Add more hot sauce, a pinch of cayenne, or a tablespoon of finely chopped pickled jalapeños. Taste and adjust to your preference.
What if I don’t have Creole seasoning? Make your own by mixing 1 tablespoon (15 g) paprika, 1 teaspoon (5 g) garlic powder, 1 teaspoon (5 g) onion powder, 1/2 teaspoon (2.5 g) dried oregano, 1/2 teaspoon (2.5 g) dried thyme, and 1/4 teaspoon (1 g) cayenne. This will yield about 3 tablespoons (45 g), so you’ll have some left over.
Can I use pre-cooked shrimp? It’s not recommended. Pre-cooked shrimp will overcook during frying and become tough. Start with raw, thawed shrimp for the best texture.
How do I keep the bread from getting soggy? Toast the bread well and don’t overdress the bottom half. You can also spread the remoulade on both sides, but keep the slaw and pickles on top of the shrimp, not directly against the bread.
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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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