Crispy Shrimp Po' Boy

Ingredients

• 450 g (1 lb) Raw large shrimp (prawns), peeled and deveined, tails removed
• 120 ml (½ cup) Buttermilk
• 1 tbsp Hot sauce, for the shrimp
• 85 g (3 oz) Fine cornmeal
• 57 g (2 oz) Plain (all-purpose) flour
• 2 tsp Cajun seasoning, for the coating
• ½ tsp Fine salt
• 1600 ml (6¾ cups) Neutral oil, for deep frying, in a deep, heavy pot of at least 5 litres (5.3 US quarts) that it fills no more than one-third
• 120 ml (½ cup) Mayonnaise, for the remoulade
• 2 tbsp Gherkins or dill pickles, finely chopped, for the remoulade
• 1 tbsp Dijon mustard
• 1 tbsp Lemon juice
• 1 tsp Cajun seasoning, for the remoulade
• 1 tsp Hot sauce, for the remoulade
• 1 Garlic clove, finely grated
• 4 Soft crusty rolls, split, and toasted if you like
• 57 g (2 oz) Shredded lettuce
• 2 Tomatoes, sliced

You’ll need: Deep, heavy pot, at least 5 litres (5.3 US quarts), Cooking thermometer, Slotted spoon or spider, Wire rack

Method

1. 1

   Read this first: deep-frying safety. Hot oil can cause serious burns and fires. Use a deep, heavy pot of at least 5 litres (5.3 US quarts), filled no more than one-third with oil, and a thermometer so you know the oil temperature. Never leave the pot unattended and keep children and pets away. Dry everything that goes into the oil: shrimp straight from a wet marinade make hot oil spit, so let the excess drip off and coat them thoroughly. Keep a lid or baking tray nearby: if oil ever catches fire, turn off the heat and smother it with the lid. Never use water on an oil fire. If the oil smokes, turn off the heat. Fry only the amount that fits without crowding.

2. 2

   Marinate the shrimp. Mix the buttermilk and 1 tbsp hot sauce in a bowl. Add the shrimp and leave for 15 minutes.

3. 3

   Make the remoulade. Stir together the mayonnaise, gherkins, mustard, lemon juice, 1 tsp Cajun seasoning, 1 tsp hot sauce and the garlic. Chill until needed.

4. 4

   Make the coating. Mix the cornmeal, flour, 2 tsp Cajun seasoning and the salt on a plate.

5. 5

   Heat the oil. Pour the 1.6 litres (6 3/4 cups) of frying oil into the deep pot and heat to 180°C (350°F), checking with a thermometer. Put a wire rack over a tray beside the stove.

6. 6

   Coat and fry. Lift the shrimp out of the buttermilk a few at a time, letting the excess drip back into the bowl, and press them into the coating until completely covered. Lower them into the oil with a slotted spoon or spider, in 3 batches. Fry each batch for 2 to 3 minutes, until deep golden and crisp and the shrimp are pink and opaque all the way through. Lift out onto the rack. Return the oil to 180°C (350°F) between batches. When finished, turn off the heat and let the oil cool completely, in the pot, before moving it.

7. 7

   Build the po' boys. Spread remoulade generously on both halves of each roll. Fill with the lettuce, tomatoes and hot shrimp, and serve straight away.