# Ingredient List:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 1/2 cup buttermilk
06 - 1 tsp Cajun seasoning
07 - 1/2 tsp paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
11 - Vegetable oil, for frying
→ For the Sandwich Assembly
12 - 4 soft French rolls or hoagie buns
13 - 1 cup shredded iceberg lettuce
14 - 2 medium tomatoes, sliced
15 - 1/2 cup mayonnaise
16 - 1 tbsp hot sauce (optional)
17 - 1 tbsp dill pickle slices (optional)
18 - Lemon wedges, for serving
# How-To Steps:
01 - Pat the shrimp dry with paper towels. In a bowl, whisk together the eggs and buttermilk until well combined.
02 - In another bowl, combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper. Mix thoroughly to distribute spices evenly.
03 - Dip the shrimp into the egg mixture, allowing excess to drip off, then dredge in the flour-cornmeal mixture, pressing gently to adhere the coating. Shake off any excess breading.
04 - Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.
05 - Fry the shrimp in batches for 2–3 minutes until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
06 - Slice the French rolls open lengthwise, leaving one side attached to form a hinge. Lightly toast if desired.
07 - In a small bowl, mix mayonnaise with hot sauce until combined. Spread generously on both cut sides of each roll.
08 - Layer shredded lettuce on the bottom roll, followed by tomato slices and fried shrimp. Add pickle slices if using. Close with the top of the roll.
09 - Serve immediately with lemon wedges on the side for squeezing over the shrimp.
