Add fried shrimp on top.

Close the sandwiches with the roll tops, pressing gently to set.

Dip shrimp in the beaten eggs, then coat with the cornmeal mixture.

Fry shrimp in batches until golden brown and crisp, about 2-3 minutes.

Heat oil in a deep pot to 360°F (182°C).

In a small bowl, combine mayonnaise and lemon juice to make a simple sauce.

Layer shredded lettuce and tomato slices on the roll bottoms.

Mix cornmeal, flour, and Creole seasoning in a bowl.

Remove and drain on paper towels.

Serve these delicious Shrimp Po' Boys immediately while they're hot.

Slice the rolls and spread the sauce on each side.