# What You’ll Need:
→ 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 Make It:
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 coating to each shrimp.
04 - Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Use a kitchen thermometer to ensure proper temperature.
05 - Fry the shrimp in batches for 2–3 minutes until golden brown and cooked through. Avoid overcrowding the pan. Transfer to a paper towel-lined plate to drain excess oil.
06 - Slice the French rolls open lengthwise, leaving the back edge intact to create a hinge.
07 - In a small bowl, mix mayonnaise with hot sauce, if using, until smooth and evenly incorporated.
08 - Spread the mayonnaise mixture generously on both sides of the rolls. Layer with shredded lettuce, tomato slices, and fried shrimp. Add pickle slices if desired.
09 - Serve immediately with lemon wedges on the side for squeezing over the shrimp.
