Authentic New Orleans Shrimp Po' Boy With Creole Remoulade Sauce

Mix everything together and chill in the refrigerator until you are finished frying the shrimpMix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in halfSeason the shrimp with half of the spice mixtureMix the flour, cornmeal and the rest of the spice mixture together in a bowlIn a separate bowl, mix the buttermilk and hot sauce togetherDip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess. If you like a thicker coating you can repeat this step. Chill the shrimp in the refrigerator for 20 minutes.Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350° Fahrenheit Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain.Build your sandwich with on the French bread with mayonnaise or Remoulade, dress your sandwich with lettuce, tomato, and pickles then pile on the shrimp.