Classic Po’Boy Sandwich

1. Prepare the remoulade sauce by mixing all the ingredients together in a bowl.
2. Set aside the sauce for about 15 to 20 minutes; the sauce will taste better over time.
3. Wash the shrimps with tap water to make sure that they are clean and dry them off afterwards.
4. Take a bowl and add cornmeal, flour, Cajun seasoning and salt; mix them uniformly.
5. Take another small bowl and pour down the whisked eggs.
6. Now dredge the shrimps in the egg wash and then coat it with cornmeal mixture.
7. Deep-fry the shrimps in a preheated frying pan with peanut oil, about 2 minutes.
8. Remove from the fryer with a slotted spoon place on a cookie rack to ensure crispness.
9. Slice the sandwich loaves almost all the way through
10. Spread remoulade sauce on top and bottom of the buns.
11. Lay down a layer of shredded lettuce on the bottom of the sandwich.
12. Then fill the sandwiches with generous amount of fried shrimps.
13. Lay 3-4 slices of tomato on the shrimp and press the sandwich to compress it.
14. Your sandwiches are ready to serve with remoulade sauce!

Trivia

• This sandwich was served by the Martin’s restaurant to streetcar conductors for free during a strike.
• The workers at the Martins referred to the conductors as “poor boys”; soon the sandwich adopted the name and was shortened to Po’ boy.