By Benny A. Marascalco

Use either fried shrimp or oysters - or both - on this delicious southern favorite.

Homemade Tartar Sauce:
4 ounces mayonnaise (preferably homemade)
1 tablespoon horseradish
1 tablespoon pickled relish
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
2 tablespoons lemon juice
1 teaspoon Tiger Sauce

Fried Shrimp:
6-8 medium shrimp, per sandwich
oil (for frying, enough to cover shrimp)
1/2 cup all-purpose flour
1 egg
1/2 cup milk
salt
pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons paprika

Other:
Good Po Boy Bread - French, Italian, or Ciabatta
Shredded lettuce
Tomato slices

Combine the remoulade ingredients in a bowl and mix until combined. Chill.

Clean enough for 6-8 medium shrimp per sandwich. Combine the seasonings and the flour, divide flour on two plates evenly. Beat the egg and milk in a bowl and place bowl between the two flour plates.

Heat the oil in a quality Bayou Classic Cast Iron Skillet until a drop of flour placed in the pan dances around. Coat the shrimp with flour from the first plate and place into the egg wash. Remove the shrimp from the egg wash and place in the last plate of flour. Coat evenly and carefully place into oil.

Cook until browned on both sides. Serve with remoulade sauce and bread dressed with lettuce and tomato.