- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 520 kcal
Quick summary
“The shrimp Po' Boy is the historic New Orleans sandwich assembled on a baguette with crispy shrimp breaded in wheat flour and cornmeal, tomato slices, lettuce, and spicy sauce. It is worth assembling at home for the explosion of textures between the soft bread and the crispy breaded shellfish.”
What you need to know
- Mix the wheat flour with the cornmeal to provide extra crunch and a golden sandy texture to the shrimp breading.
- Dredge the shrimp in flour, then in beaten eggs, and again in flour to create a double protective coating.
- Fry in oil at 180 ºC in small batches for about 3 minutes until golden and dry.
Ingredients
Main
- 4 baguette-style breads
- 500g of cleaned shrimp
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 beaten eggs
- Oil for frying
- Chopped lettuce to taste
- Sliced tomato to taste
- Hot sauce to taste
Instructions
Principal
- In a bowl, mix the wheat flour and cornmeal. Set aside.
- In another bowl, place the beaten eggs.
- Pass the shrimp first in the flour and cornmeal mixture, then in the egg and again in the flour.
- Heat the oil in the frying pan to 180°C and place the shrimp to fry. Cook until golden brown.
- Remove the shrimp and drain on paper towels.
- Meanwhile, cut the breads in half without separating the halves.
- Assemble the sandwiches with lettuce, tomato slices, and the fried shrimp.
- Finish with a touch of hot sauce and serve.
Chef's tips
- Drain the fried shrimp on a wire rack or double paper towel to keep them totally crispy.
- Lightly toast the inside of the baguette in a dry skillet with butter to waterproof the bread against the tomato moisture.
- Spread a spoonful of tartar sauce or seasoned mayonnaise on both halves of the bread before placing the lettuce and shrimp.
Variations
- Fried fish Po' Boy: replace the shrimp with strips of tilapia fillet or white fish breaded in cornmeal.
- Po' Boy with pickles: add generous slices of sweet and sour cucumber pickles along with the tomato for a refreshing contrast.
- Bacon version: add strips of crispy fried bacon interspersed with the breaded shrimp.
Substitutions
- Baguette bread: use fresh French bread, soft ciabatta bread, or long milk bread for sandwiches.
- Cornmeal: can be replaced by fine cornmeal, semolina, or panko flour.
- Spicy sauce: use homemade remoulade sauce (mayonnaise with dijon mustard and paprika) or garlic mayonnaise.
How to store
The sandwich must be consumed immediately after assembly. Fried breaded shrimp can be stored in a container in the refrigerator for up to 2 days and reheated in the air fryer at 200 ºC for 3 minutes.
Can it be frozen?
Do not freeze the ready sandwich. Freeze only the raw breaded shrimp on a baking sheet until hardened and store in a plastic bag for up to 60 days, frying directly frozen in hot oil.
What to serve with
Accompany with crispy french fries, breaded onion rings or plantain chips. A well-chilled craft lager beer or fresh lemonade with mint harmonize with mastery.
Frequently asked questions
What is the origin of the name Po' Boy?
The name comes from 'poor boy', created in the 1920s in New Orleans by restaurant owners to feed striking streetcar conductors.
How do I prevent the filling from falling out when biting into the baguette?
Cut the bread without completely separating the back part, creating a 'V' opening that holds the shrimp and vegetables in place.
Why use cornmeal in the breading mixture?
The cornmeal gives a crunchy, grainy texture that doesn't soften easily when in contact with the spicy sauce inside the bread.
What is the ideal oil temperature for frying the shrimp?
Keep the oil at 180°C; if it is cold, the shrimp become soggy; if it is too hot, the cornmeal burns before cooking the shrimp.
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