The po’ boy is the undisputed king of New Orleans sandwiches—a crusty French roll piled high with crispy fried seafood, dressed with lettuce, tomatoes, pickles, and a tangy rémoulade sauce. Born during the 1929 streetcar strike, when former streetcar conductors were served these sandwiches as “poor boys,’” it’s been a Louisiana icon ever since.
Whether you choose shrimp, oysters, or catfish, the perfect po’ boy is all about contrast: crispy, juicy seafood against soft bread, cool, crisp vegetables, and a creamy, tangy sauce. This recipe brings the taste of New Orleans to your kitchen.
Instructions
Make the Rémoulade Sauce
In a medium bowl, whisk together all sauce ingredients. Refrigerate until ready to use. (Can be made up to 3 days ahead.)
Marinate the Shrimp
Place the shrimp in a bowl and cover with buttermilk. Refrigerate for at least 30 minutes, up to 2 hours.
Make the Coating
In a shallow dish, combine the cornmeal, flour, salt, pepper, paprika, cayenne, and garlic powder. Mix well.
Coat the Shrimp
Drain the shrimp, letting excess buttermilk drip off. Dredge each shrimp in the cornmeal mixture, pressing gently to adhere. Place on a wire rack and let rest for 10 minutes.
Heat the Oil
In a heavy-bottomed pot or deep fryer, heat about 2 inches of oil to 350°F (175°C).
Fry the Shrimp
Working in small batches, fry the shrimp for 2-3 minutes until golden brown and crispy. Drain on a wire rack.
Prepare the Bread
Slice the French rolls lengthwise, leaving one side attached. If desired, hollow out a little of the soft interior to make room for fillings. Lightly toast the inside of the rolls in a skillet or oven.
Assemble the Po’ Boys
Spread rémoulade sauce generously on both sides of each roll. Layer with shredded lettuce, sliced tomatoes, and pickles. Pile the fried shrimp on top. Drizzle with additional rémoulade sauce and hot sauce if desired.
Serve
Close the sandwich, cut in half if desired, and serve immediately with crispy fries.
Pro-Tips for Po’ Boy Perfection
- Use the Right Bread: A crusty French loaf with a light, airy interior is essential. Leidenheimer’s is the gold standard in New Orleans.
- Don’t Overcrowd the Fryer: Fry in small batches to maintain oil temperature.
- Drain on a Rack: Paper towels can make the coating soggy. A wire rack keeps it crispy.
- Rémoulade is Key: This tangy, spicy sauce is what makes a po’ boy authentic.
- Dress It Right: Lettuce, tomatoes, and pickles are the classic “dressed” toppings.
- Serve Immediately: Po’ boys are best fresh, while the shrimp are still crispy.
- Try Oysters: Fried oyster po’ boys are equally classic and delicious.
- Make It a Meal: Serve with crispy fries and a cold Abita beer for the full New Orleans experience.
This Classic Po’ Boy Sandwich is New Orleans street food at its finest—absolutely delicious.
