Fried Oyster Po' Boys Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "fried oyster po' boys"
fried oyster po' boys
tartar sauce
1 cup mayonnaise
1/4 cup minced sweet pickle
1 large hard-boiled, forced through a coarse sieve
2 tablespoons minced shallot
2 tablespoons drained bottled capers
1/2 teaspoon crumbled dried tarragon
2 tablespoons creole or dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoon fresh lemon juice
po' boys
24 shucked oysters, drained
yellow cornmeal, seasoned with freshly ground
black pepper and cayenne, for coating
vegetable oil for deep-frying
2 loaves soft-crust french bread
sliced tomatoes
shredded iceberg lettuce
tartar sauce: in a small bowl stir together sauce ingredients.
po' boys: in a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. in a heavy kettle heat 1 1/2 inches of oil to 375 degrees on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. transfer oysters with a slotted spoon to paper towels to drain.
halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.
makes 4 sandwiches.
