Shrimp Po'Boys

• Vegetable or peanut oil, for frying
• 1 large egg
• 1 cup milk, eyeball it
• 1 1/2 pounds large shrimp, deveined
• Salt
• 1/2 cup flour
• 1 cup cornmeal or bread crumbs
• 2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay)
• 4 soft club rolls or sub rolls, split
• 1 beefsteak tomato, thinly sliced
• 8 pieces Bibb or butter lettuce
• 1 lemon cut into wedges
• 1/4 cup sweet pickle relish
• 1/2 cup spicy, grainy mustard
• Few drops hot sauce

1. Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.
2. Beat egg and milk together.
3. Pull tails off shrimp.
4. Salt shrimp then soak in milk batter.
5. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate.
6. Using tongs, remove a few shrimp at a time and coat in breading.
7. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.
8. Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice.
9. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.

vegetable, egg, milk, shrimp, salt, flour, cornmeal, couple, club rolls, tomato, butter, lemon, sweet pickle relish

Taken from www.foodnetwork.com/recipes/rachael-ray/shrimp-poboys-recipe.html (may not work)