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