Classic Fried Shrimp Poboy

Recipes / Classic Fried Shrimp Poboy



It ain’t a real poboy without our Tartar Sauce, with flavors of relish, lemon, and onion. Dig into this tried-and-true recipe!


  • Louisiana Fish Fry Products Tartar Sauce, 10.5 oz bottle
  • Louisiana Fish Fry Products Shrimp Fry Batter Mix, 10 oz bag
  • 1/2 cup of water
  • peanut or vegetable oil, for frying
  • French bread, cut into 6 in. portions
  • lettuce
  • tomato
  • pickles


    Mix 5 Tbsp. of Shrimp Fry Seafood Batter Mix in 1/2 cup of water. Dip shrimp into batter. Coat shrimp in remaining dry Shrimp Fry Batter Mix. Deep fry shrimp at 350 degrees F until internal temperature is 145 degrees F and golden brown. Add shrimp to French bread while hot. Add Tartar Sauce, lettuce, tomatoes, and pickles to taste. Enjoy!

    10 oz bag of Louisiana Fish Fry Shrimp Fry Batter Mix coats approximately 3-4 lbs. of shrimp.

    Yield: Approx. 6 to 8 6-inch poboys


    Deep Fry

    Choose an oil with a high smoke point for deep-frying. Peanut oil is the iconic Southern choice. Vegetable oil can work, too. Add a bit of bacon drippings to pump up the flavor!

    Fry in Batches

    When frying big quantities, work in batches. Keep your oven heated to 200 degrees and place your finished food atop a wire rack over a baking sheet and keep warm in preheated oven while finishing the rest of the fry.

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