Ingredients:
- 1 pound (454g) large shrimp, peeled and deveined
- 1 cup (125g) all-purpose flour
- 1 teaspoon (5g) Cajun seasoning (like Tony Chachere's)
- 1/2 teaspoon (2.5g) salt
- 1/4 teaspoon (1.25g) black pepper
- 1 large egg, beaten
- 1/2 cup (120ml) buttermilk
- 1 cup (75g) Panko breadcrumbs
- Vegetable oil, for frying
- 1/2 cup (120ml) mayonnaise
- 2 tablespoons (30ml) Creole mustard (or Dijon mustard)
- 1 tablespoon (15ml) ketchup
- 1 tablespoon (15ml) chopped celery
- 1 tablespoon (15ml) chopped green onion
- 1 teaspoon (5ml) lemon juice
- 1/2 teaspoon (2.5ml) horseradish (optional, but recommended!)
- Pinch of cayenne pepper (to taste)
- 1 baguette (approximately 18 inches long), split horizontally
- 4 leaves of iceberg lettuce, shredded
- 1 large tomato, sliced
- Dill pickle slices, to taste
- Optional: Hot sauce (like Tabasco)
Instructions:
- In a small bowl, combine all remoulade ingredients. Stir well. Cover and chill (optional, but flavor improves with chilling for at least 30 minutes).
- In a shallow dish, combine flour, Cajun seasoning, salt, and pepper. In a second dish, whisk together egg and buttermilk. In a third dish, place Panko breadcrumbs.
- Dredge each shrimp in the flour mixture, then dip in the egg wash, and finally coat with Panko breadcrumbs, pressing gently to adhere.
- Heat about 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F (175°C). Fry the shrimp in batches, being careful not to overcrowd the pan, for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the shrimp with a slotted spoon or spider and place them on a paper towel-lined plate to drain excess oil.
- Spread a generous amount of remoulade sauce on both halves of the baguette. Layer shredded lettuce, sliced tomatoes, and pickle slices on the bottom half.
- Pile the crispy fried shrimp on top of the vegetables.
- Top with the other half of the baguette. Cut in half (if desired) and serve immediately. Offer hot sauce on the side.