Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • Salt and pepper, to taste
  • Oil for frying
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon horseradish
  • 1 tablespoon capers, chopped
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper, to taste
  • 4 French baguettes or hoagie rolls
  • Shredded lettuce, for garnish
  • Sliced tomatoes, for garnish
  • Pickles, for garnish

Instructions:

  1. In a bowl, whisk together all remoulade sauce ingredients until well combined. Cover and refrigerate for at least 30 minutes.
  2. In a separate bowl, season the shrimp with salt, pepper, paprika, garlic powder, and cayenne.
  3. Set up a dredging station: place flour in one bowl, buttermilk in another, and cornmeal mixed with a pinch of salt in a third.
  4. Dip each shrimp into flour, then into buttermilk, and finally coat in cornmeal. Lay the breaded shrimp on a baking sheet.
  5. Heat oil in the deep-fryer or pot to 350°F (175°C). Fry shrimp in batches, about 2-3 minutes, until golden brown. Use slotted spoon to transfer to paper towels and drain.
  6. Slice the baguettes in half and lightly toast them if desired. Spread a generous amount of remoulade on each side of the bread.
  7. Add shredded lettuce, tomatoes, and pickles. Place the crispy shrimp on top, and close the sandwich. Serve immediately.