Shrimp Po-Boy Sandwich

Ingredients:

Shrimps

• 1 cup flour
• 3/4 cup corn flour
• 1 tbsp Cajun seasoning without salt
• 1.5 cups whole milk
• 1 teaspoon hot sauce (preferably Louisiana)
• 450 g medium shrimp, peeled and deveined
• Vegetable oil, for deep-frying

Remoulade

• 0.5 cup mayonnaise
• 2 tablespoons chopped pickles
• 2 tbsp chopped shallots or sweet onions
• 2 tsp hot sauce (preferably Louisiana) + extra for serving
• 4 French rolls, cut in half on the sides
• Shredded lettuce and tomato slices, for serving

Preparation:

1. Prepare the shrimp:
   
   In a medium bowl, combine the wheat flour and corn flour, Cajun seasoning, 1 teaspoon salt, and 1 teaspoon black pepper. In a large bowl, combine the milk and hot sauce and add the shrimp. Remove the shrimp a few at a time from the milk mixture, drain any excess, and dredge them in the flour mixture. Transfer to a plate and refrigerate for 15 minutes to allow the coating to set.
2. Meanwhile, prepare the remoulade.:
   
   Combine mayonnaise, pickles, shallots, and hot sauce in a small bowl; season with salt and pepper to taste.
3. Fry the shrimp:
   
   Line a baking sheet with paper towels. Preheat the oven to 350°F (175°C). In a large heavy-bottomed saucepan, heat 2 inches (5 cm) of vegetable oil over medium heat until a deep-fry thermometer reads 350°F (180°C). Fry the shrimp, a few at a time, until golden brown and crisp, 2-3 minutes. Transfer with a slotted spoon to the prepared baking sheet and season with salt. Reheat the oil to the desired temperature before frying the next batch.
4. Meanwhile, place the buns on a baking sheet and bake until warmed through, about 5 minutes. Spread remoulade on the cut sides of the buns and top with lettuce leaves. Add shrimp and tomatoes. Serve with hot sauce.