DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 54m
Yield 4 sandwiches
Number Of Ingredients 23
Steps:
- Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
- In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
- Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
- To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
- Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
PAN FRIED OYSTERS
Steps:
- Run the corn flakes through a food processor until just ground. In a bowl, combine the remaining ingredients, except the oysters and eggs. Add the corn flakes and stir.
- Dredge oysters in beaten egg, then place in breading mix 1 at a time. Cover oyster in mix by pressing lightly. In a medium saute pan, over high heat, heat oil and add oysters. Oysters will be done when the breading is golden.
OYSTER PO' BOY
Provided by Guy Fieri
Time 1h20m
Yield 4 servings
Number Of Ingredients 36
Steps:
- For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
- For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
- Heat the oil to 350 degrees F in a large cast-iron skillet.
- Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
- For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
- Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
- In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.
OYSTER PO' BOYS
Steps:
- Make chipotle mayonnaise:
- Whisk together mayonnaise, chipotle, and lemon juice and chill mixture, its surface covered with plastic wrap.
- Fry oysters:
- Heat oil in a deep heavy pot (preferably a cast-iron Dutch oven) over high heat until it registers 375°F on deep-fat thermometer, about 12 minutes.
- While oil is heating, whisk together egg, milk, and 1 teaspoon salt in a bowl. Shake cornmeal, remaining 1 1/2 teaspoons salt, and pepper in a plastic or paper bag until combined well. Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag, shaking to coat well.
- Carefully transfer to oil, knocking off excess coating, and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Coat and fry remaining oysters in same manner, returning oil to 375°F for each batch.
- Assemble sandwich:
- Halve loaf crosswise and horizontally, cutting all the way through, and spread one cut side of each piece with mayonnaise. Sandwich oysters and lettuce between bread, pressing gently.
FRIED OYSTER PO'BOYS
Another great po'boy. My husband loves this one! Try and find a thick crusty French bread to make it more like the real ones we have in Louisiana. If you don't want to make po boys, just enjoy them fried.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place oysters and oyster liquor in large bowl. Add 2 tablespoons of the Seafood Magic® to oysters, stirring well.
- In medium bowl, combine flour, corn flour, cornmeal and the remaining 1 tablespoon Seafood Magic®.
- Heat 2 inches or more of oil in deep-fryer or large saucepan to 375°F Drain oysters and then use a slotted spoon to toss them lightly and quickly in seasoned flour mixture (so oysters don't produce excess moisture, which cakes the flour); shake off excess flour and carefully slip each oyster into hot oil.
- Fry in single layer in batches just until crispy and golden brown, 1 to 1-1/2 minutes; do not overcook. (Adjust heat as needed to maintain temperature at about 375°). Drain on paper towels.
- Cut open French bread and bake in 350° oven for 3 minutes. Smear your favorite tarter sauce on bottom and top of French bread. On bottom half, load up the oysters--don't be stingy. Place lettuce and tomatoes on top bun; close and serve.
- Uou may have to gently press the bottom and top bread together to eat it better.
Nutrition Facts : Calories 705.8, Fat 15.5, SaturatedFat 3.3, Cholesterol 300, Sodium 644.5, Carbohydrate 76.2, Fiber 3.5, Sugar 0.3, Protein 61.9
FRIED OYSTER PO' BOYS
Categories Sauce Sandwich Super Bowl Quick & Easy Mardi Gras Oyster Deep-Fry Gourmet
Yield Makes 4 sandwiches
Number Of Ingredients 16
Steps:
- Make tartar sauce:
- In a small bowl stir together sauce ingredients.
- 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°F. 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.
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- Add the oysters to the egg-buttermilk mixture and turn gently with a large spoon to coat. Remove the oysters, one by one from the egg mixture with a pair of tongs and place in the crumbs. Turn several times to coat evenly with the crumb mixture, then transfer to a plate and let stand for 10 minutes.
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