Method

1. Prepare the Shrimp: In a shallow dish, combine the flour, cornstarch, salt, pepper, and cayenne pepper (if using). In another shallow dish, pour the buttermilk.
   
   
2. Dredge the Shrimp: Dip each shrimp in the buttermilk, then dredge thoroughly in the flour mixture, ensuring it’s fully coated.
   
   
3. Heat the Oil: Heat about 2 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).
   
   
4. Fry the Shrimp: Carefully add the shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
   
   
5. Drain the Shrimp: Remove the fried shrimp with a slotted spoon and drain on paper towels.
   
   
6. Assemble the Po’ Boys: Spread mayonnaise generously on both cut sides of each French bread loaf.
   
   
7. Fill the Sandwiches: Layer shredded lettuce, tomato slices, and pickle chips on the bottom half of each loaf. Top with a generous amount of the fried shrimp.
   
   
8. Serve: Place the top half of the bread over the filling and serve immediately.
   
   

Tips:

• For an oyster po’ boy, substitute the shrimp with fresh oysters and follow the same dredging and frying instructions.
• For a roast beef po’ boy, use thinly sliced, slow-cooked roast beef and heat it in the gravy before assembling the sandwich. Omit the dredging and frying steps.
• Some variations include adding hot sauce or a remoulade sauce instead of plain mayonnaise.
• Make sure to use good quality, crusty French bread for an authentic po’ boy experience.