Crispy Shrimp Po’ Boys

Name: Crispy Shrimp Po’ Boys
Prep time: 10 min
Cook time: Invalid date
Total time: Invalid date
Yield: 4
Ingredients: 1 box Fish Fry Coating Mix; 2 pounds peeled and deveined shrimp; 2 cups buttermilk (our favorite), beer, or water; Several dashes Hot sauce (optional); Vegetable Oil, for frying; Thinly sliced iceberg lettuce; Sliced tomatoes; 4 Po’ Boy rolls or French hero rolls, sliced lengthwise; Tartar Sauce (see note); Hot sauce and lemon wedges, for serving

Don’t wait for your next trip to NOLA to savor this iconic sandwich. A crispy, delightfully messy, New Orleans-style Po’ Boy is easier than you think to assemble at home, especially with our new Fish Fry coating mix. The key to a great Po’ Boy is assembling the sandwiches just after frying, when the shrimp are still crisp and juicy. Feel free to substitute oysters or catfish (or any other firm white fish) for the shrimp. Or, fry a mix of all of them for “Peacemakers” all around. In true Crescent City tradition, round out the table with cold beer (or root beer) and Zapp’s potato chips on the side.

View this post on Instagram

A post shared by Fire & Smoke Society | Seasonings + Sauces + More! (@fireandsmokesociety)

Crispy Shrimp Po’ Boys

Rated 5.0 stars by 1 users

Servings

4 sandwiches

Prep Time

10 minutes

If you like your sammies on the spicy side, add a few dashes of hot sauce (such as Louisiana or Crystal) to the buttermilk, or top the sandwiches with pickled jalapeños.

Note: You might not use all the shrimp for 4 sandwiches; consider any extra snacking material.

Ingredients

1 box Fish Fry Coating Mix
2 pounds peeled and deveined shrimp
2 cups buttermilk (our favorite), beer, or water
Several dashes Hot sauce (optional)
Vegetable Oil, for frying
Thinly sliced iceberg lettuce
Sliced tomatoes
4 Po’ Boy rolls or French hero rolls, sliced lengthwise
Tartar Sauce (see note)
Hot sauce and lemon wedges, for serving

View Cart (0) Checkout

Directions

Prepare the tartar sauce (see note).
To prepare the fish, place the Fish Fry dry mix in a shallow bowl. Pour the buttermilk (or other liquid) and hot sauce, if using, in a separate shallow bowl and whisk to combine.
Working in batches, use one hand to dredge the shrimp in the dry seasoning, then use the other hand to dip them into the liquid, allowing excess to drain. Give the shrimp a second roll in the dry mix to coat.
Fry the fish in 350°F vegetable oil until the crust is golden and the shrimp has an internal temperature of 145°F, about 3 minutes. Use a sieve or slotted fish spatula to transfer the shrimp to a wire rack placed over a baking sheet to cool slightly while you prepare the sandwiches.
Toast the rolls, if desired, and slather the bottom rolls with tartar sauce. Top with plenty of shrimp, sliced tomatoes and lettuce. Serve immediately, with hot sauce and/or lemon wedges, and plenty of cold beer on the side.