Po' Boy

Method

Heat the vegetable oil to 180°C in a deep heavy-bottomed pan. Mix the cornmeal, flour, cayenne pepper, salt and black pepper in a shallow bowl, then lightly coat the shrimp in this seasoned mixture. Working in batches to avoid overcrowding, carefully lower the shrimp into the hot oil and fry for 2-3 minutes until golden and crispy, then drain on kitchen paper. Split the French baguette lengthways and lightly toast the insides. Spread mayonnaise on both halves, then layer with lettuce, sliced tomato and pickled onions. Divide the fried shrimp between the two sandwich halves and drizzle with hot sauce. Serve immediately whilst the shrimp are still warm and crispy.