6 cups vegetable oil
1 lb. 31/35-count local shrimp, peeled and deveined
2 cups whole buttermilk
2 cups all-purpose flour
1/4 cup plus 2 Tbs. corn meal
1/4 cup plus 2 Tbs. corn starch
1 Tbs. kosher salt
2 tsp. freshly ground black pepper
2 tsp. freshly ground white pepper
1/8 tsp. cayenne pepper
Glass Onion Seasoning Salt or your favorite, to taste
22-inch soft baguette, cut in four pieces of about 5½ inches each
1 cup Duke’s mayonnaise
1 head Bibb lettuce, leaves separated
1 lb. tomatoes, sliced
Chef’s Notes - “We use French bread from Liedenhiemer Bakery in New Orleans, however a soft baguette will work nicely.” —Chris Stewart
Heat the oil in a deep eight-quart pot to 350°F. (Using a deep pot will reduce splatter.)
Combine the shrimp and buttermilk in a bowl. Set aside. Combine the flour, cornmeal, cornstarch, salt, and peppers in a large mixing bowl. Whisk to mix well. Lift the shrimp from the buttermilk a few at a time, shake to remove excess milk, and dredge in the flour mixture, being sure to keep the shrimp separate.
Use a slotted spoon to shake off excess flour mixture and, working in batches of about seven shrimp at a time, carefully add them to the oil. They should be browned and cooked through in about four minutes. Use another slotted spoon to lift the shrimp from the oil and transfer them to paper towels. Repeat until all the shrimp are fried, making sure the oil temperature stays at 350°F. Using Glass Onion or other seasoning salt, season to taste.
Split the baguette quarters with a pocket fold to hold the filling, but not cutting them completely in half. Toast them in an oven. Spread mayonnaise on the inside. Divide lettuce, tomato, and shrimp evenly among them. Serve immediately.