Ingredients
- 2 large eggs beaten
- 1 cup buttermilk
- 1 tablespoon Creole mustard plus more for spreading
- 3 tablespoons Cajun seasoning
- Kosher salt to taste
- Black pepper to taste
- 2 pounds large shrimp peeled and deveined
- 1 1/2 cups all-purpose flour
- 1 1/3 cups cornmeal
- Vegetable oil for frying
- 1/2 cup to 1 cup mayonnaise
- 8 French rolls split and toasted
- 2 cups shredded iceberg lettuce
- 1 large tomato sliced
- 2/3 cup dill pickles sliced
Instructions
- In a bowl, whisk together eggs, buttermilk, mustard, 1.5 tablespoons Cajun seasoning, salt, and pepper. Add shrimp, toss to coat, and marinate for 20 minutes.
- Combine flour, cornmeal, and remaining 1.5 tablespoons Cajun seasoning with salt to taste in a shallow dish. Dredge the marinated shrimp in the flour mixture, shaking off excess.
- Heat oil in a deep fryer or large skillet to 350°F. Fry the shrimp in batches until golden brown and cooked through, about 2-5 minutes. Drain on paper towels.
- Spread mayonnaise and Creole mustard on the toasted French rolls. Layer with lettuce, tomato slices, pickles, and fried shrimp. Serve immediately.
