Po Boy Fest New Orleans: Make a Shrimp Po’ Boy

Po Boy Fest New Orleans celebrates the city’s beloved po’ boy, a dressed sandwich built on crisp-crusted French bread with lettuce, tomato, pickles, and a savory filling. This home version uses seasoned fried shrimp and a quick rémoulade, giving you a crunchy, generously filled sandwich without needing festival equipment.

Ingredients

1 lb (454 g) large shrimp, peeled and deveined
1 cup (240 ml) buttermilk
1 cup (125 g) all-purpose flour
½ cup (60 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, divided
½ tsp (1 g) black pepper
1 large egg (about 50 g)
4 cups (950 ml) neutral oil, such as canola, for frying; use enough to reach 1½ inches (4 cm) in a heavy pot
4 small French-style sandwich rolls, about 8 inches (20 cm) each, preferably with a crisp crust
1 cup (90 g) shredded iceberg lettuce
1 medium tomato (about 150 g), thinly sliced
½ cup (60 g) dill pickle chips, drained
Hot sauce, for serving (optional)

Instructions

Make the rémoulade. In a small bowl, stir together ½ cup (120 g) mayonnaise, 1 tbsp (15 g) Creole or Dijon mustard, 1 tbsp (15 ml) pickle juice, 1 tsp (5 ml) hot sauce, 1 tsp (5 g) finely chopped capers, ½ tsp (1 g) paprika, and 1 small minced garlic clove (about 3 g). Taste and adjust the hot sauce or pickle juice. Set aside while you prepare the shrimp; this makes about ⅔ cup (160 ml).
Set up the coating. Pat the shrimp dry. Put the buttermilk and egg in a shallow bowl and whisk until combined. In another shallow bowl, mix the flour, cornmeal, paprika, garlic powder, cayenne, ½ tsp (3 g) salt, and black pepper. Keep one hand for the wet mixture and the other for the dry mixture to reduce clumping.
Heat the oil and prepare the bread. Pour oil into a heavy pot to a depth of about 1½ inches (4 cm), leaving plenty of room at the top. Heat over medium-high to 350°F (175°C), checking with a thermometer. While it heats, split the rolls lengthwise without cutting all the way through. Warm them briefly in a 300°F (150°C) oven for 4–5 minutes if desired, then keep them loosely covered.
Coat the shrimp. Dip a handful of shrimp into the buttermilk mixture, let excess drip off, then toss in the flour-cornmeal mixture until coated. Set on a clean plate or wire rack. Repeat with the remaining shrimp. Do not leave raw seafood at room temperature for more than 2 hours total, or 1 hour if the room is above 90°F (32°C).
Fry in batches. Carefully lower shrimp into the hot oil in a single layer, working in batches so the pot is not crowded. Fry for about 2–3 minutes, turning once, until crisp and opaque throughout. USDA FSIS guidance sets 145°F (63°C) as the safe minimum internal temperature for fish and seafood; check the thickest shrimp with a food thermometer. Transfer cooked shrimp to a wire rack set over a tray, season lightly with the remaining ½ tsp (3 g) salt, and let the oil return to 350°F (175°C) before the next batch. Never leave hot oil unattended.
Dress and assemble. Spread rémoulade inside each roll. Add lettuce, tomato, and pickle chips, then divide the hot shrimp among the rolls. Add more sauce or hot sauce to taste and serve right away, while the coating is crisp.

Tips

Choose the right bread. A crisp, airy French-style roll is traditional in spirit and holds the filling well. If you cannot find New Orleans-style French bread, use a small baguette or sturdy soft-crust roll; very hard bread can squeeze the shrimp out as you bite.
Use fine cornmeal. Fine yellow cornmeal helps the coating cling and fry evenly. Coarse polenta gives a rougher, crunchier crust and may not adhere as neatly.
Keep the oil temperature steady. Adding too many shrimp at once drops the temperature and can make the coating greasy. Fry a few at a time and allow the oil to recover between batches.
Keep the vegetables dry. Drain pickle chips and pat tomato slices if especially juicy. Add the vegetables just before serving so the bread does not turn soggy.

Serving Suggestions

Serve the sandwiches as soon as they are assembled, with extra rémoulade and hot sauce on the side. French fries, potato chips, coleslaw, or a simple green salad make easy accompaniments. For a more New Orleans-style spread, offer crisp dill pickles and a chilled, nonalcoholic drink. If serving a crowd, keep the fried shrimp on a rack in a warm oven at 200°F (95°C) for up to 15 minutes while you finish batches; assemble each sandwich just before it goes to the table.

Variations

For an oyster po’ boy, substitute 1 lb (454 g) shucked oysters, drained and patted dry. Coat and fry in small batches until the oysters reach 145°F (63°C) internally; their size affects timing, so use a thermometer rather than relying only on color. For a fish version, use 1 lb (454 g) firm white fish cut into 1-inch (2.5 cm) strips and fry until the center reaches 145°F (63°C). Catfish is a familiar choice, while cod or pollock works well as a substitute.

To make a roast beef-style po’ boy instead, use thinly sliced cooked roast beef warmed in gravy and skip the frying. For a meat-free sandwich, fill the roll with fried green tomatoes or seasoned roasted mushrooms, then add the same lettuce, tomato, pickles, and rémoulade. Creole mustard can be hard to find; Dijon mustard is a practical substitute, though it is less grainy and usually a little sharper.

Storage and Reheating

For the best texture, store the components separately rather than keeping assembled sandwiches. Refrigerate cooked shrimp, sauce, and cut vegetables within 2 hours. Store the shrimp in a covered container in the refrigerator for 3–4 days, and keep the rémoulade refrigerated for up to 3–4 days. Discard seafood or other perishable food left at room temperature longer than 2 hours, or 1 hour above 90°F (32°C).

Reheat shrimp in a single layer on a wire rack over a baking sheet at 350°F (175°C) for about 8–10 minutes, until heated through and crisp. Leftovers must reach 165°F (74°C) when reheated, as checked with a food thermometer. Microwaving is possible but softens the coating. Assemble with fresh bread and vegetables after reheating; freezing is not recommended for the assembled sandwich, and frozen fried shrimp may lose some crispness.

Frequently Asked Questions

What does “dressed” mean on a po’ boy?
“Dressed” generally means the sandwich comes with lettuce, tomato, pickles, and mayonnaise or a mayonnaise-based sauce. Exact toppings vary by shop and by personal preference, so you can order or assemble it with only the additions you like.

Can I make the shrimp ahead?
You can make the rémoulade up to a day ahead and refrigerate it covered. Fried shrimp are best just after cooking, but you can fry them shortly before serving and hold them on a rack in a 200°F (95°C) oven for up to 15 minutes.

Can I bake or air-fry the shrimp?
Yes, though the crust will differ from deep-fried shrimp. For an air fryer, arrange coated shrimp in one layer, lightly spray with oil, and cook at 400°F (200°C), turning once, until crisp and 145°F (63°C) internally. Timing varies with the appliance and shrimp size. Baking on an oiled rack can also work, but usually produces a less even crust.

How do I stop the coating from falling off?
Dry the shrimp before dipping, let excess buttermilk mixture drip away, and press the dry coating gently onto each piece. Fry soon after coating, and avoid crowding the pot or turning the shrimp repeatedly.

Is this the only traditional po’ boy filling?
No. Po’ boys come with many fillings, including fried seafood, roast beef, and other meats. The sandwich is associated with New Orleans, but ingredients and toppings vary between restaurants, neighborhoods, and home cooks.

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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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