Po' boy

Preparing the ingredients:

1. 1Finely shred the lettuce.
2. 2Cut the tomatoes and pickles into thin slices.

Preparing the shrimp:

1. 3Shell the shrimp.
2. 4Remove the dorsal vein.
3. 5Submerge the shrimp in a bowl with the milk to soak them.
4. 6In a separate dish, mix the polenta, Old Bay seasoning, and 1 tablespoon of salt.
5. 7Drain the shrimp, removing the excess milk, then coat them evenly with the seasoned polenta mixture, making sure to cover them well.

Cooking the shrimp:

1. 8Heat the oil to 180°C in a deep fryer or a large deep pan.
2. 9Drop the shrimp in small batches and fry for 3 to 4 minutes, until golden and crispy.
3. 10Gently remove the shrimp with a slotted spoon and place them on a rack set over a tray to remove excess oil.
4. 11Immediately season with an extra pinch of salt while still hot.

Assembling the po'boys:

1. 12Cut each baguette lengthwise and spread mayonnaise on the inside.
2. 13Arrange a generous layer of finely shredded iceberg lettuce, a few tomato slices, and dill pickle slices.
3. 14Then place the fried shrimp in an even layer.
4. 15Close the baguettes, pressing gently to compact the ingredients while preserving their texture.
5. 16Serve immediately.