Coconut shrimp po' boy

Mix the flour with black pepper, Spanish paprika, chili powder, celery salt and a pinch of kosher salt.

In a separate bowl beat the egg with a splash of milk for about a minute.

In another bowl combine the sweetened coconut and breadcrumbs; for a more even fried texture, blend them in a food processor first.

Coat the peeled, deveined shrimp in the seasoned flour, then the egg, then a generous coat of coconut crumbs.

Fry several at a time without crowding the pot, in canola oil at 375F, two to three minutes until golden and the bubbles mostly subside.

Blot off excess grease with a towel and season with a pinch of salt straight out of the fryer.

Toast the bun, smear spicy mayo or crema down the middle, add the shrimp, and finish with fennel tops, cilantro and basil; shredded lettuce is optional.