Fried Shrimp Po'Boy


For the Shrimp

  • 9 oz 40/50 count (25) Louisiana shrimp
  • 2 cups corn flour with generous salt, pepper and cayenne
  • deep fryer or a skillet with enough vegetable oil to cover shrimp completely + a little (1 to 1½" of oil)


  • finely shredded mean lettuce
  • tomato
  • dill pickles
  • mayonnaise
  • 10-10½" piece of French bread, sliced in half


  1. Mix corn flour and seasoning in a container
  2. Add a splash of water to shrimp, moisten and cover in batter (no egg wash)
  3. Shake off excess batter and softly drop shrimp into oil
  4. OIL MUST BE AT 350º
  5. Cook until shrimp float and are golden brown
  6. Drain/dry shrimp set aside
  7. Cut a 10-10½" piece of French bread, dress it and add the shrimp.  Now you've got a real New Orleans Po-Boy!