In a bowl combine mayonnaise, relish, mustards, capers, onions, and worcestershire sauce. Whisk until well mixed. Hold refrigerated for service.
Prep
Divide fish fri evenly between two bowls. To one bowl, whisk in water for a wet batter.
Toss shrimp in the wet batter. Remove from wet batter and toss in dry fish fri.
Remove and shake off the excess. Lay in single layer in hotel pan. Hold refrigerated for service.
Service
Set fryer to 350°F. For each serving, fry 4 ounces of breaded shrimp until cooked through. Remove from fryer and drain.
Spread 1 tablespoon remoulade mustard on each side of the roll. Place 3 leaves of lettuce on bottom and top with 4 ounces fried shrimp. Serve hot with additional sauce on the side.
Chef's Tip!
Replace shrimp with oysters, clams or cod to change things up for this Po'Boy.
