📝 About This Recipe
Transport your senses to the vibrant streets of New Orleans with this quintessential Gulf Coast classic. Featuring succulent seafood enveloped in a shatteringly crisp cornmeal crust, this sandwich is nestled inside airy French bread and 'dressed' with the perfect balance of creamy, tangy, and crunchy toppings. It is a soulful celebration of Louisiana's rich culinary heritage, delivering a symphony of textures in every bite.
🥗 Ingredients
The Seafood
- 1.5 pounds Large Shrimp or Shucked Oysters (peeled, deveined, and patted dry)
- 1 cup Buttermilk (full fat preferred)
- 2 tablespoons Hot Sauce (Crystal or Louisiana brand)
- 1 quart Peanut or Vegetable Oil (for deep frying)
The Dredge
- 1.5 cups Fine Yellow Cornmeal
- 1/2 cup All-Purpose Flour
- 2 tablespoons Creole Seasoning (Tony Chachere's or Zatarain's)
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
Remoulade Sauce
- 1 cup Mayonnaise (Duke's or Hellmann's)
- 2 tablespoons Creole Mustard (or grainy Dijon)
- 1 tablespoon Prepared Horseradish
- 1 teaspoon Smoked Paprika
- 1 tablespoon Lemon Juice (freshly squeezed)
The Assembly (Dressed)
- 2 large French Baguettes (soft interior, thin crusty exterior; cut into 6-8 inch lengths)
- 2 cups Iceberg Lettuce (finely shredded)
- 2 large Vine-Ripened Tomatoes (thinly sliced)
- 12-16 pieces Dill Pickle Slices (crinkle-cut)
- 3 tablespoons Unsalted Butter (softened)
👨🍳 Instructions
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1
In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the shrimp or oysters in the mixture and let them marinate in the refrigerator for 20-30 minutes.
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2
While the seafood marinates, prepare the Remoulade sauce by whisking the mayonnaise, mustard, horseradish, paprika, and lemon juice in a small bowl. Cover and chill until ready to serve.
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3
In a large, shallow dish or heavy-duty zip-top bag, combine the cornmeal, flour, Creole seasoning, garlic powder, and cayenne pepper. Mix thoroughly to ensure the spices are evenly distributed.
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4
Fill a heavy-bottomed pot or Dutch oven with about 2 inches of oil. Heat over medium-high heat until it reaches 365°F-370°F (185°C) on a deep-fry thermometer.
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5
Working in batches, remove the seafood from the buttermilk, letting excess liquid drip off, and toss in the cornmeal dredge until completely and evenly coated.
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6
Carefully drop the coated seafood into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasiness.
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7
Fry the shrimp for 2-3 minutes, or oysters for 3-4 minutes, until they are deep golden brown and floating. Use a slotted spoon or spider to remove them.
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8
Transfer the fried seafood to a wire rack set over a baking sheet to drain. Immediately sprinkle with a tiny pinch more Creole seasoning while hot.
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9
Split your French bread loaves lengthwise, leaving one side attached like a hinge. Spread softened butter on the cut sides and toast lightly in a pan or under a broiler until just golden.
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10
To assemble, spread a generous layer of Remoulade sauce on both the top and bottom of the bread.
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11
Layer the bottom with a thick bed of shredded iceberg lettuce, followed by 3-4 slices of tomato and 4 pickle chips.
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12
Pile the hot, crispy seafood generously on top of the vegetables. Close the sandwich, press down slightly, and serve immediately while the seafood is still piping hot.
💡 Chef's Tips
Always use a thermometer to track your oil temperature; if it drops too low, the coating will absorb oil and become soggy. For the most authentic texture, look for 'Leidenheimer' style French bread which has a very thin, crisp crust and a cloud-like interior. Don't skip the buttermilk soak, as the acidity tenderizes the seafood and helps the dredge adhere perfectly. If using oysters, ensure they are very well-drained before the buttermilk soak to prevent the batter from becoming too watery. Always 'dress' your Po' Boy in the specific order of sauce, then greens, then hot protein to maintain structural integrity.
🍽️ Serving Suggestions
Serve with a side of Zapp’s Potato Chips (Voodoo flavor is a local favorite). A cold Abita Amber beer or a tall glass of sweetened iced tea with lemon. Add a side of classic Southern coleslaw for extra crunch. Keep extra hot sauce on the table for those who want an extra kick of vinegar and heat. A side of hushpuppies or fried okra makes for a true Gulf feast.