| Total Time: | 58 min |
| Prep Time: | 30 min |
| Cook Time: | 20 min |
| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 3 tablespoons Creole seasoning
- 4 eggs, whisked
- 2 cups seasoned panko breadcrumbs
- 20 large shrimp (21/25), peeled and deveined, tails removed
- Kosher salt
- 2 cloves garlic, grated
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 4 hoagie rolls, split
- Tartar Sauce, recipe follows
- Green or red leaf lettuce, for garnish
- 1 tomato, thinly sliced
- 1 cup shredded red cabbage
Tartar sauce:
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped cornichons
- 2 tablespoons whole grain mustard
- 1 tablespoon chili sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh parsley
- Kosher salt and freshly cracked black pepper
Directions
- Preheat the oven to 350 degrees F.
- Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F.
- Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.
- Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel- lined plate and season with salt.
- Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes.
- Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage.
- In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.
