Fried shrimp po'boy
- 1 pound large or medium sized shrimp (peeled and deveined - tails removed)
- 1 large egg
- 1⁄2 cup whole milk
- 2⁄3 cup self-rising flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- peanut oil for frying (enough for 3 inches up your medium pan)
Peel and devein your shrimp unless you got someone else to do it. I like to dry them off with paper towels after they're peeled.
Add a whole egg and half a cup of whole milk (can use 2% or skim if that's what you have) to a medium sized bowl or shallow dish. Whisk the egg and milk together to combine fully.
In another medium sized bowl or dish add, flour, salt and black pepper. Stir to combine fully.
Line a sheet pan with parchment for your shrimp to rest on prior to frying.
Fill a medium pan with 3 inches of peanut or vegetable oil. Place pan over medium high heat. If you have a thermometer, you're trying to get the oil to 375 degrees F (190 C).
In batches of four or five shrimp, add them to the egg/milk mixture and make sure each shrimp is fully coated. Then move them to the seasoned flour and again, make sure every bit of shrimp is coated in flour. Finally move the shrimp to rest on the parchment. Try not to let the shrimp touch or crowd each other.
Once all your shrimp are coated and resting on the parchment, check on the temperature of your oil. If you have a thermometer, you should be able to tell exactly. If you don't own a thermometer, you can sprinkle a little flour into the oil and if the oil starts bubbling aggressively when you put the flour in, it probably is ready.
Fry your shrimp in batches, trying not to crowd the pan. You'll want to fry each shrimp for 2 to 3 minutes, until they reach the level of browning that you like. You might want to let the oil rise in temperature between batches if it drops too much.
Once each shrimp is nice and tan or light brown, remove it from the oil to a paper towel lined sheet pan to rest. If you want to add salt or other seasonings, now is the time to add it.
Once all your shrimp are cooked it's time to assemble the sandwiches.
Slice your French bread two thirds of the way through to create a hinge.
Add your remoulade or mayonnaise to the bottom part of the bread, cover that with shredded lettuce, a couple of slices of tomato and a few pickles.
Top all the veggies with 6 or 7 shrimp and add sauce to the top of the bread if you desire. Close the bread and serve your po'boy sandwiches.