📝 About This Recipe
Transport your senses to the vibrant streets of New Orleans with this quintessential Southern classic, featuring succulent prawns fried to a golden, shatter-crisp perfection. Our version honors the 'peacemaker' tradition, layering cornmeal-crusted seafood onto crusty French bread slathered with a piquant, house-made Cajun remoulade. It is a harmonious marriage of textures—crunchy, creamy, and soft—that captures the soulful essence of Louisiana's rich culinary heritage.
🥗 Ingredients
The Prawns & Marinade
- 1.5 pounds Large Prawns (peeled, deveined, and tails removed)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Louisiana-style like Crystal or Tabasco)
- 1 teaspoon Cajun Seasoning (low sodium)
The Crispy Coating
- 1 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal (fine grind for better adhesion)
- 2 tablespoons Cajun Seasoning (divided)
- 1 teaspoon Smoked Paprika
- 1 quart Vegetable Oil (for frying)
Spicy Remoulade Sauce
- 1/2 cup Mayonnaise (high quality)
- 2 tablespoons Creole Mustard (or whole grain Dijon)
- 1 teaspoon Prepared Horseradish (drained)
- 1 clove Garlic (minced into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
Assembly
- 2 pieces French Bread Loaves (12-inch long, soft interior with crusty exterior)
- 2 cups Shredded Iceberg Lettuce (finely shredded)
- 2 pieces Vine-ripened Tomatoes (thinly sliced)
- 12-16 slices Dill Pickle Chips
- 2 tablespoons Unsalted Butter (melted, for toasting bread)
👨🍳 Instructions
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1
In a medium bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of Cajun seasoning. Add the cleaned prawns, toss to coat, and refrigerate for 20-30 minutes while you prepare the other components.
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2
Prepare the remoulade by combining mayonnaise, Creole mustard, horseradish, minced garlic, lemon juice, and a pinch of Cajun seasoning in a small bowl. Whisk until smooth, cover, and chill to let the flavors marry.
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3
In a shallow dish or large heavy-duty Ziploc bag, combine the flour, cornmeal, smoked paprika, and the remaining 2 tablespoons of Cajun seasoning. Mix thoroughly.
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4
Pour the vegetable oil into a deep cast-iron skillet or Dutch oven. Heat over medium-high heat until it reaches 360°F (182°C) on a deep-fry thermometer.
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5
While the oil heats, remove the prawns from the buttermilk a few at a time, letting excess drip off. Dredge them in the flour-cornmeal mixture, pressing gently so the coating adheres.
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6
Place the coated prawns on a wire rack for 5 minutes before frying. This 'setting' period prevents the breading from falling off in the hot oil.
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7
Fry the prawns in batches to avoid overcrowding the pan, which drops the oil temperature. Cook for 2-3 minutes per side until they are deep golden brown and curled.
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8
Use a slotted spoon to transfer the hot prawns to a paper-towel-lined plate or a clean wire rack. Immediately sprinkle with a tiny pinch of salt while the oil is still wet.
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9
Slice your French bread loaves lengthwise, but don't cut all the way through—leave a 'hinge' on one side. Brush the insides with melted butter.
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10
Toast the bread in a dry skillet or under a broiler for 1-2 minutes until the edges are golden and the bread is warmed through.
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11
Generously slather both the top and bottom insides of the bread with the chilled remoulade sauce.
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12
Layer the bottom of the sandwich with a thick bed of shredded iceberg lettuce, followed by 3-4 slices of tomato and 4-5 pickle chips.
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13
Pile the hot, crispy prawns high onto the dressed bread. Close the sandwich and press down slightly to meld the flavors.
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14
Slice each 12-inch loaf in half diagonally and serve immediately while the prawns are still piping hot.
💡 Chef's Tips
Don't skip the cornmeal; it provides the signature 'grit' and crunch that flour alone cannot achieve. Always use a thermometer to track your oil temperature; if it's too cold, the prawns will be greasy; if too hot, the breading will burn before the prawns cook. For the most authentic experience, look for 'Leidenheimer' style French bread, which has a very thin, crackly crust and an airy center. If you want extra heat, add a pinch of cayenne pepper to the flour dredge or double the hot sauce in the buttermilk. To keep the prawns warm while frying in batches, place the finished ones on a rack in a 200°F (95°C) oven.
🍽️ Serving Suggestions
Serve with a side of Zapp's Voodoo potato chips for a true New Orleans lunch experience. Pair with a cold Abita Amber lager or a crisp, citrusy pilsner to cut through the richness. A side of creamy southern-style coleslaw or pickled okra adds a nice acidic contrast. Offer extra hot sauce and lemon wedges on the side for guests to customize their spice and acid levels.