Prepare the shrimp: Rinse the shrimp under cold water and pat them dry with paper towels.

Set up your breading station: In a shallow dish, mix the all-purpose flour, salt, black pepper, and cayenne pepper (if using). In another shallow dish, pour the buttermilk. In a third shallow dish, place the cornmeal.

Bread the shrimp: Dredge each shrimp in the seasoned flour mixture, then dip it in the buttermilk, and finally coat it with the cornmeal. Make sure the shrimp is evenly coated with the mixture.

Fry the shrimp: Heat about 2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C). Carefully place the breaded shrimp into the hot oil, being careful not to overcrowd the pan. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through.

Drain the shrimp: Remove the fried shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.

Assemble the po’boys: Slice each piece of New Orleans French bread lengthwise, being careful not to cut all the way through. Spread mayonnaise on the inside of the bread. Layer the fried shrimp on the bottom half, then add shredded lettuce, tomato slices, and pickle slices.

Serve immediately: Serve your delicious Fried Shrimp Po’boys immediately. You can add hot sauce or remoulade if desired. Enjoy your homemade taste of New Orleans!