Common Questions
What kind of bread is best for a po’ boy?
Soft French bread with a thin, crisp crust is the classic. If you cannot find New Orleans style French bread, use a softer hoagie roll or a French baguette that is not rock hard. Whatever you use, lightly toast the cut sides so the bread stays sturdy. If your baguette is extra crusty, a quick warm-up wrapped in foil (or a very light spritz of water before warming) can soften it enough to bite without turning the whole thing into a jaw workout.
Can I bake or air fry the shrimp instead of deep frying?
Yes. For air fryer: spray breaded shrimp generously with oil and cook at 400°F for 6 to 9 minutes, flipping once. For oven: bake on a wire rack at 425°F for 10 to 14 minutes, flipping once. The crunch will be a little different, but still very good.
Do I have to use cornmeal?
Cornmeal is the crunch-maker here. If you only have breadcrumbs, you can swap with panko, but expect a different texture. For a closer vibe, use half panko and half cornmeal if you are running low.
What oil should I fry in?
Use a neutral oil with a high smoke point like peanut, canola, vegetable, or avocado oil. Keep the oil around 350°F so the shrimp crisp quickly without soaking up grease.
How do I keep the breading from falling off?
Pat the shrimp dry, press the coating on, and let the breaded shrimp rest 10 minutes on a rack before frying. Also, avoid overcrowding the pan which can drop the oil temp and make the coating fragile.
Is remoulade the same as tartar sauce?
They are cousins, not twins. Remoulade usually has more heat and seasoning, and often includes Creole mustard, paprika, and a little pickle brine or relish. Some New Orleans style versions also add chopped herbs, green onion, celery, capers, or horseradish, so feel free to riff.
