Shrimp Po' Boys | America's Test Kitchen

Ingredients

• 2/3 cup mayonnaise
• 2 tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1/4 teaspoon pepper
• 2 cups all-purpose flour
• 1/4 cup cornmeal
• 2 tablespoons Creole seasoning
• 4 large eggs
• 1 pound medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed
• 2 quarts peanut or vegetable oil , for frying
• 4 (8-inch) sub rolls , toasted
• 2 cups shredded iceberg lettuce
• 2 cups large tomatoes , cored and sliced thin
• 1 cup dill pickle chips