← Nouns Cooking · American

Ingredients

• 8 tbsp Mayonnaise
• 1 tsp Dijon mustard
• 2 tsp Louisiana hot sauce
• 2 tsp lemon juice
• 1 Dill pickles, finely chopped
• 1 clove Garlic, grated
• ¼ tsp Paprika
• 450 g raw prawns, peeled and deveined
• 120 ml Buttermilk
• 1 tbsp Hot sauce
• 90 g plain flour
• 100 g fine cornmeal
• 1 tsp Salt
• 1 tsp Paprika
• ½ tsp Garlic powder
• ¼ tsp Cayenne pepper
• 1 l vegetable oil, for frying
• 4 crusty French or sub rolls, split
• 2 handfuls shredded iceberg lettuce
• 2 Tomato, sliced
• 2 Dill pickles, sliced

Method

1. Stir all the remoulade ingredients together and chill until needed.
2. Whisk the buttermilk and hot sauce in a bowl and add the prawns. In a second bowl, mix the flour, cornmeal, salt, paprika, garlic powder and cayenne.
3. Heat about 4 cm of oil in a deep, heavy pan to 180°C (350°F). Lift the prawns out of the buttermilk a handful at a time, toss them in the cornmeal mix and shake off the excess.
4. Fry in small batches for 2–3 min, until golden and crisp and the prawns are pink and opaque inside. Drain on a rack or kitchen paper.
5. Warm or lightly toast the rolls. Spread both sides generously with remoulade, pile in lettuce, tomato and pickles, then the hot prawns, and serve straight away.

Tips

• Don’t overcrowd the pan, or the oil cools and the coating turns greasy instead of crisp.
• Never leave hot oil unattended, and let it cool completely before you move it.

Sources

Written in our own words after cross-checking these recipes:

Taste of Home BBC Good Food