Instructions: Preheat the oil.

Season the softshells with Emerils Essence. Season the flour with Essence. Dredge the softshells in the seasoned flour, coating completely. Holding the softshell by its head, carefully drag the legs of the softshell in the hot oil for 1 minute. After 1 minute, drop the softshell in the oil and fry until golden-brown, about 2 to 3 minutes on each side. Remove from the oil and drain on a paper-lined plate.

Season the softshells with Essence. Smear the mayonnaise over each side of the baguettes. Start building the po boy, with softshells, tomatoes, and lettuce. Serve the po boys with Zaps and cold Abita.

This recipe yields 4 po boys.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.