Louisiana Po Boy Sandwich

Serves 4


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


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

Find more recipes...