Louisiana Po Boy Sandwich

Serves 4

Ingredients

750g large shrimp - peeled and deveined
200g flour
42g polenta
8g garlic powder
8g onion powder
3g cajun seasoning
5g table salt
200ml buttermilk
1 large egg
4 French baguettes, warmed and buttered (alternatively can use bread rolls)
150ml aioli
1 cup lettuce, sliced and shredded
500g Barker's Professional Louisiana Po Boy Pickle

Method

In a large mixing bowl, mix the flour, polenta, garlic and onion powders, cajun seasoning and salt.

Make a well, add the buttermilk and egg. Whisk in to make a batter. Rest, covered for 20 minutes before using.

Fully coat the shrimp in the batter then deep fry until golden brown. Place a paper towel lined plate to drain.

Cut the baguettes lengthwise from the top. Add the aioli, lettuce, Barker's Professional Louisiana Po Boy Pickle and the shrimps.

Louisiana Po Boy Sandwich

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