Shrimp Po' Boys

Thanks to George-Anne for the Rachael Ray cookbook where I found this recipe!

Ingredients

• 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 *I used shredded romaine
  
• 1 lemon cut into wedges
• 1/4 cup sweet pickle relish *if you don't like sweet pickle relish but like regular pickles give it a try for the extra zip!
  
• 1/2 cup spicy, grainy mustard
• Few drops hot sauce

Directions

Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.

Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. 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. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.

Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.