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Classic Fried Shrimp Po’boy

This classic fried shrimp po'boy uses Creole-seasoned shrimp fried in Zatarain's Fish Fry, piled onto New Orleans French bread with Duke's mayo, lettuce, tomato, and tartar sauce.
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Servings: 4

Ingredients
  

For the shrimp
  • 1–2 lbs large shrimp peeled and deveined
  • 3 eggs
  • 1 cup milk
  • 1–2 tsp Creole seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1–2 cups Zatarain’s Fish Fry
  • Vegetable or peanut oil for frying
For the sandwiches
  • 4 loaves New Orleans–style French bread 8–10 inch sections
  • ½ cup Duke’s Mayonnaise
  • 1–2 cups shredded lettuce
  • 2–3 tomatoes sliced
  • ½ cup tartar sauce
  • Lemon wedges optional

Method
 

Fry the Shrimp
  1. Prepare the egg wash
  2. In a bowl whisk together eggs, milk, Creole seasoning, garlic powder, onion powder, and paprika.
Bread the shrimp
  1. Dip shrimp in the egg wash, then coat well in Zatarain’s Fish Fry.
Heat the oil
  1. Bring oil to 350°F in a skillet or Dutch oven.
Fry
  1. Fry shrimp in batches for 1½–2 minutes, until golden and crispy.
Drain
  1. Remove shrimp and let them rest on a rack or paper towels.
Assemble the Po’boys
  1. Slice the French bread lengthwise without cutting all the way through.
  2. Generously spread Duke’s mayo on both sides of the bread.
  3. Layer shredded lettuce, tomato slices, shrimp, tartar sauce