Easy Shrimp Po' Boy ("Dressed") - cooking recipe

Ingredients

1 lb peeled and deveined shrimp, 26-30/lb
1/2 cup flour, in a gallon size baggie
2 eggs, beaten with a fork
3/4 - 1 cup cracker meal, enough to coat the shrimp
shredded lettuce, ... enough for 4 ten inch sandwiches (like very course cole slaw)
2 tomatoes, thin sliced (12 slices total)
4 small wide French baguettes, about 10-inch long
1/4 cup mayonnaise
vegetable oil, to fry (or use a deep fryer)

Preparation

Rinse shrimp and shake off excess water.
In small batches (7-8 at a time), shake shrimp in flour.
Wash in beaten eggs, remove excess.
Coat in cracker crumbs.
Heat oil (1/2\" deep) in skillet to hot -- about 350 degrees.
Fry shrimp until medium brown -- about 8-10 minutes, turning once halfway. In a deep fryer, cut the time in half.
While shrimp are frying, spread 1 tbs mayo on both sides of the baguettes.
Drain shrimp on paper towels.
Assemble sandwich as follows:
On bottom of baguettes, arrange 7 shrimp.
Cover with lettuce.
Add 3 slices of tomato.
Put on the top part of the baguettes and slice in half.
Serves 4 -- including your 3 new best friends. Enjoy.
Note about the bread -- Ciabattas LOOK right, but they are too dry. Find a bakery that has subtantial, non-wimpy French baguettes -- about 3\" across. Better yet, if you are a baker, make them yourself with square ends. If all you can find is \"skinny\" baguettes, just make more sandwiches with fewer shrimp.
Note on Roumalade sauce -- many recipes will call for Roumalade sauce instead of mayo. This is a trendy affectation that ignores the humble beginnings of the po' boy (a free sandwich for striking New Orleans transit workers). If you need a \"kick\" just add a tablepoon of cayenne (or less) to the flour.