Classic Fried Oyster Po'boy
Jazz up this classic fried oyster po'boy with a flavorful Louisiana style rémoulade sauce, or use plain mayonnaise. Either way, it is an amazing sandwich!
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1quart oysters (well drained)
- 3large eggs
- 3cups cornmeal
- ¼cup all-purpose flour
- 1 ½teaspoons salt
- 1teaspoon Cajun Seasoning
- 1teaspoon black pepper
- 4French bread rolls (about 6-inches each, or 2 baguettes, cut in half crosswise)
- 2medium tomatoes
- 1cup lettuce (shredded)
- ½cup mayonnaise (or Come Back Sauce)
- ½cup dill pickle (slices)
- dash salt
Instructions
Step 1
Gather the ingredients.Step 2
In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.Step 3
In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.Step 4
Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters. Heat a few inches of oil in a heavy bottomed pot over medium heat until it reaches 350 F.Step 5
Fry the oysters in batches for about 3 minutes, or until golden brown. Remove to paper towels to drain.Step 6
Split 1 roll or section; spread with mayonnaise or Louisiana rémoulade sauce, or comeback sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices , and dill pickle slices. Sprinkle with salt and pepper. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy.