Fried Shrimp Po-Boy

Rinse the shrimp under cold water in a colander. Check for and remove any shells, tails, or pieces of shell.

Crack 6 eggs into a bowl and whisk until homogenous, creating an egg wash. This will help the breading adhere.

In a large tub, combine 2 cups of yellow corn flour with salt and pepper to taste. Mix well.

Add the rinsed shrimp to the egg wash, ensuring each piece is coated. Then, transfer the shrimp to the corn flour mixture. Gently toss and squeeze the shrimp to coat them thoroughly with the breading. Ensure each piece is well-covered but not clumped together.

Heat oil in a deep fryer to 350°F (175°C).

Carefully add the breaded shrimp to the hot oil in batches, ensuring not to overcrownge the fryer basket. Fry for 3-4 minutes, or until golden brown and cooked through. Remove shrimp from the fryer and drain on paper towels.

Slice the Leidenheimer French bread lengthwise, but not all the way through, creating a hinge. The bread should be soft and slightly sweet inside with a crisp crust.

Peel the tomatoes using a paring knife or a tomato peeler. Slice them into 1/4-inch thick rounds.

Shred the iceberg lettuce finely using a slicer or knife. Choose the heaviest head of lettuce for the best flavor.

Generously spread Blue Plate mayonnaise on the inside of both halves of the sliced French bread.

Layer a generous amount of shredded lettuce over the mayonnaise on the bottom half of the bread.

Arrange tomato slices over the lettuce, followed by dill pickle slices. Aim for a balance of flavors in every bite.

Pile the fried shrimp generously over the tomatoes and pickles. Ensure the shrimp are evenly distributed.

Drizzle Louisiana hot sauce and ketchup over the shrimp and vegetables.

Carefully fold the top half of the bread over the filling. Press down gently and wrap the po-boy tightly in butcher paper.