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Shrimp Po' Boys


  • Vegetable or peanut oil, for frying

  • 1 large egg

  • 1 cup milk, eyeball it

  • 1 1/2 pounds large shrimp, deveined

  • Salt

  • 1/2 cup flour

  • 1 cup cornmeal or bread crumbs

  • 2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay)

  • 4 soft club rolls or sub rolls, split

  • 1 beefsteak tomato, thinly sliced

  • 8 pieces Bibb or butter lettuce

  • 1 lemon cut into wedges

  • 1/4 cup sweet pickle relish

  • 1/2 cup spicy, grainy mustard

  • Few drops hot sauce


Pre-heat 1-inch of oil in a deep skillet over medium to medium-high heat.

Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5-6 minutes or until firm and deeply golden all over. Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.