Prep the shrimp. Pat shrimp dry with paper towels. This helps the coating stick and keeps the oil from splattering. If they’re wet, the crust gets gummy.

Make the marinade. In a bowl, mix buttermilk with a few dashes of hot sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add shrimp and chill for 15–30 minutes. Don’t marinate for hours—it can make the texture soft.

Whisk the remoulade. Stir together 1/2 cup mayo, 1 tablespoon Dijon, 1 teaspoon lemon juice, 1 teaspoon horseradish, 1/2 teaspoon hot sauce, 1/2 teaspoon smoked paprika, 1 minced garlic clove, and 1–2 teaspoons chopped capers or relish. Season with a pinch of Cajun seasoning and salt to taste. Chill until serving.

Make the coating. In a shallow dish, combine 1 cup flour, 1 cup cornmeal, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4–1/2 teaspoon cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.

Heat the oil. Pour 1–1.5 inches of oil into a heavy skillet or Dutch oven. Heat to 350–365°F (175–185°C). Use a thermometer for accuracy. Too cool and the shrimp soak up oil; too hot and they burn.

Coat the shrimp. Shake excess buttermilk off each shrimp, dredge in the flour-cornmeal mix, and set on a wire rack. Let them sit 3–5 minutes to set the crust.

Fry in batches. Add shrimp gently to the hot oil without crowding. Fry 2–3 minutes total, turning once, until golden and crisp. Remove to a clean wire rack and sprinkle with a pinch of salt while hot.

Warm the bread. Lightly toast split French bread in the oven for 3–4 minutes. The goal is warm and slightly crisp outside, soft inside.

Assemble. Spread remoulade generously on both sides of the bread. Layer lettuce, tomatoes, and pickles. Pile on the hot shrimp and add another swipe of sauce on top.

Serve right away. A Po’ Boy is best when the shrimp are still sizzling and the bread is warm. Add extra hot sauce if you like heat.