A New Orleans po’ boy is a generously filled sandwich on crisp-crusted French bread, often served “dressed” with lettuce, tomato, pickles, and mayonnaise. This home version pairs crunchy fried shrimp with a quick remoulade, bringing the classic Louisiana sandwich to a Waldorf, Maryland kitchen without requiring hard-to-find ingredients.
Ingredients
- 1 pound (450 g) large raw shrimp, peeled and deveined, thawed if frozen
- 1 cup (240 ml) buttermilk
- 1 teaspoon (5 g) fine salt, divided
- ½ teaspoon (1 g) black pepper, divided
- ½ teaspoon (1 g) cayenne pepper, divided
- 1 cup (125 g) all-purpose flour
- ½ cup (60 g) fine yellow cornmeal
- 1 teaspoon (3 g) paprika
- ½ teaspoon (2 g) garlic powder
- 4 cups (950 ml) neutral frying oil, such as canola, or enough to reach 1½ inches (4 cm) in a heavy pot
- 4 French rolls, about 8 inches (20 cm) each; use crisp-crusted rolls, not soft hot-dog buns
- ½ cup (120 g) mayonnaise
- 1 tablespoon (15 g) Dijon mustard
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 teaspoon (5 g) prepared horseradish
- 1 teaspoon (5 g) hot sauce, or to taste
- 1 cup (50 g) shredded iceberg lettuce
- 1 medium tomato, about 6 ounces (170 g), thinly sliced
- ½ cup (60 g) dill pickle chips, drained
Instructions
- Pat the shrimp dry. In a medium bowl, stir together the buttermilk, ½ teaspoon (2.5 g) salt, ¼ teaspoon (0.5 g) black pepper, and ¼ teaspoon (0.5 g) cayenne. Add the shrimp and turn to coat. Let them stand for 10 minutes while you prepare the other ingredients; keep the bowl refrigerated if your kitchen is warm.
- Make the remoulade by mixing the mayonnaise, Dijon, lemon juice, Worcestershire, horseradish, and hot sauce in a small bowl. Taste and adjust the hot sauce if desired. Cover and refrigerate until serving.
- In a shallow dish, whisk together the flour, cornmeal, paprika, garlic powder, remaining ½ teaspoon (2.5 g) salt, ¼ teaspoon (0.5 g) black pepper, and ¼ teaspoon (0.5 g) cayenne. Set a wire rack over a rimmed tray for the coated shrimp.
- Pour oil into a heavy, deep pot to a depth of about 1½ inches (4 cm), leaving ample space at the top. Heat to 350°F (175°C), checking with a deep-fry thermometer. Line a second tray with paper towels. Keep the pot on a stable burner and never leave hot oil unattended.
- Lift shrimp from the buttermilk, letting excess drip off, and dredge in the flour mixture. Press the coating on lightly, then shake off loose flour. Arrange in one layer on the rack. Work in batches rather than crowding the pot, which can lower the oil temperature and make the coating greasy.
- Fry shrimp in batches for about 2–3 minutes, turning once, until the coating is golden and each shrimp reaches 145°F (63°C) at its thickest point on a food thermometer. That is the USDA FSIS safe minimum internal temperature for fish and shellfish. Transfer to the paper-towel-lined tray and let the oil return to 350°F (175°C) before frying the next batch.
- Split the rolls lengthwise without cutting all the way through, if you like a hinged sandwich. Spread remoulade inside each roll. Add lettuce, tomato, pickle chips, and hot shrimp. Serve right away while the coating is crisp.
Tips
- Choose medium-large shrimp that cook quickly and fit comfortably in a roll. If using smaller shrimp, reduce frying time and check the temperature early; avoid relying on color alone.
- For a more traditional Louisiana touch, use French bread with a thin, crisp crust and a soft interior. If it is unavailable, a crusty baguette works, though it may be chewier and less pillowy.
- Fine cornmeal gives the coating a light crunch. If you can only find coarse cornmeal, pulse it briefly in a blender or food processor so it adheres better.
- Keep moisture away from the oil: pat shrimp dry before marinating, shake off excess buttermilk, and lower each batch gently. Do not add water or ice to hot oil.
Serving Suggestions
Serve each sandwich immediately with extra remoulade and hot sauce at the table. The classic “dressed” toppings are lettuce, tomato, and pickles; some versions also add thinly sliced onion. Pair the po’ boys with oven fries, potato chips, coleslaw, or a simple green salad. For a larger meal, offer corn on the cob or a bowl of gumbo alongside.
Variations
For a catfish po’ boy, substitute 1 pound (450 g) of skinless catfish cut into strips. Dredge and fry until each piece reaches 145°F (63°C), checking the thickest piece with a thermometer; thicker strips may need more time than shrimp. For an oyster version, use shucked oysters that have been drained and patted dry, and fry in small batches until cooked through and at least 145°F (63°C).
To make a non-fried sandwich, sauté shrimp in a skillet with 1 tablespoon (15 ml) oil, seasoning with salt, pepper, and cayenne; cook until the centers are opaque and the shrimp reach 145°F (63°C). The result is lighter in texture but lacks the crisp cornmeal crust. For a milder remoulade, omit the horseradish and reduce or leave out the hot sauce.
Storage and Reheating
Fried shrimp are best eaten as soon as they are assembled. If you have leftovers, remove the shrimp and toppings from the bread and refrigerate them in separate airtight containers within 2 hours of cooking. Cooked shrimp keep for 3–4 days refrigerated at 40°F (4°C) or colder; discard them if they have been left out longer than 2 hours (or 1 hour above 90°F/32°C). Store remoulade separately and use within 3–4 days, or sooner if its ingredients’ package directions call for it.
Reheat shrimp in a single layer in a 375°F (190°C) oven or air fryer until hot and crisp, checking that leftovers reach 165°F (74°C). Avoid microwaving if you want to preserve the coating’s crunch. Assemble with fresh lettuce, tomato, and pickles just before serving; do not store an assembled sandwich, as the bread becomes soggy.
Frequently Asked Questions
What does “dressed” mean on a po’ boy?
“Dressed” commonly means the sandwich comes with lettuce, tomato, pickles, and mayonnaise or a mayonnaise-based sauce. Toppings vary by shop and family, so you can adjust them to taste.
Can I use frozen shrimp?
Yes. Thaw frozen shrimp overnight in the refrigerator or in a sealed bag under cold running water, then drain and pat dry before using. Do not thaw shrimp on the counter.
Can I make the remoulade ahead?
Yes. Mix it up to 2 days ahead and keep it covered in the refrigerator. Stir before serving. Keep it chilled rather than leaving it at room temperature while you prepare the shrimp.
How can I tell when the frying oil is ready?
A thermometer is the most reliable check: aim for 350°F (175°C). If the oil is cooler, the coating can absorb more oil; if it is too hot, the outside may brown before the shrimp are done. Let the temperature recover between batches.
Can I bake the coated shrimp instead?
You can, but the coating will not be as evenly crisp as deep-fried shrimp. Arrange the coated shrimp on a lightly oiled rack over a baking sheet and bake at 425°F (220°C), turning once, until golden and 145°F (63°C) inside. Timing varies with shrimp size and oven, so use a thermometer.
What bread is closest to a New Orleans-style roll?
Look for French bread with a crisp, thin crust and airy, tender crumb. A baguette or crusty French roll is a practical substitute; choose one that is sturdy enough to hold the filling but not so hard that it overwhelms the shrimp.
Related
- Brown Sugar Desserts in Conyers: Easy Pecan Blondies
- Brown Sugar Creamer: Easy Homemade Coffee Creamer
- Brown Sugar Cubes: Make Them at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).