Directions

1. 1

   Prepare your deep frying setup by attaching a deep-fry thermometer to the side of a heavy wide pot. Pour the vegetable oil into the pot until it reaches a depth of about 2 inches. Heat the oil over medium heat until it reaches 350°F.

2. 2

   While the oil is heating, combine the garlic powder, cayenne pepper, dried thyme, 1 teaspoon salt, and black pepper in a large mixing bowl. Add the peeled shrimp and tilapia pieces to the spice mixture, tossing gently to coat everything evenly with the seasonings. Pour the milk over the coated shrimp and tilapia, stirring to ensure all pieces are moistened.

3. 3

   In a separate baking dish, whisk together the all-purpose flour and cornmeal. Working in batches, lift the shrimp and tilapia pieces from the milk mixture using a slotted spoon and coat them thoroughly with the flour-cornmeal mixture. Carefully place the coated pieces into the hot oil.

4. 4

   Fry the shrimp and tilapia, stirring occasionally with a slotted spoon, until they turn golden brown and are cooked through, approximately 4 minutes per batch. The seafood should reach a minimum internal temperature of 145°F. Using a slotted spoon, transfer the fried pieces to paper towels to drain excess oil. Immediately sprinkle the hot fried seafood lightly with additional salt.

5. 5

   Prepare the garlic aioli by combining the mayonnaise, pressed garlic clove, lemon zest, and lemon juice in a small bowl. Stir until well blended and set aside.

6. 6

   To assemble the po' boys, carefully cut each baguette quarter open lengthwise, cutting about three-quarters of the way through the bread without fully separating it. Spread a thin layer of the garlic aioli on both cut sides of each baguette. Divide the hot fried shrimp and tilapia evenly among the four sandwiches. Top each sandwich with shredded lettuce and sliced tomatoes. Drizzle with hot sauce if desired, and serve immediately.