Shrimp Po’boy

I use egg and ice cold water, flour and cornstarch. I season the shrimp, the egg/water, and the flour.

I have done both and the breading doesn’t come off for me when I soak in buttermilk/season mixture for an hour+ then dredge in flour/breadcrumbs/season mixture. No egg.

ETA: I lay them on a sheet pan and place them in the fridge to let time to set up. Then into the oil.


ETA: ah yes sorry some of mine didn’t get breaded too well bf cooking. I gave the good ones to wife and kids. Otherwise, the breading did not separate from the shrimp after cooking.

From a diff batch

Sorry, I’m not a chef.

But some of your shrimp are missing breading

I use half and half for shrimp and catfish because that is always in the fridge as the wifey likes that in her coffee. I feel when I have used an egg the fish fry is too thick on the seafood.

My uncle does evaporated milk in a ziplock and lets the shrimp sit in there before dredging in flour and they too damn good to stop eating

I use plain ole yellow mustard.

Shrimp Po'boys never sounded good to me. I was working around Tic Faw La and a crew I was working with asked me if I wanted one as they were sending someone to get lunch. Passed on it, anyway one of the guys tore a piece off of his and said try it.
I'll never turn another down they are awesome.

A good shrimp poboy is one of life’s small enjoyments

Baking soda in your flour is the key to keeping them crispy.

Throw a little spice into your flour. Can be really good. Just make sure its one without a lot of salt.