Amys Pan Fried Oyster Poboys With Creole Mayo Recipes

OYSTER PO' BOY

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.

FRIED OYSTER PO' BOYS

Steps:

• Mix together buttermilk, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Add oysters and turn to coat; let stand 5 minutes. Meanwhile, in a shallow dish, mix together cornmeal, flour, 1 teaspoon salt, 1/2 teaspoon pepper, and a pinch of cayenne; set aside.
• In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.
• Dredge oysters in cornmeal mixture, shaking off any excess. Working in batches, quickly and carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a plate lined with paper towels; season with salt.
• Meanwhile, heat a large skillet over medium heat. Spread butter on both sides of hot dog buns and place in the skillet on their sides, turning, until evenly browned.
• Spread tartar sauce in the bottom of each bun. Top with fried oysters, and serve immediately with lemon wedges.

AMY'S PAN-FRIED OYSTER PO'BOYS WITH CREOLE MAYO

Steps:

• Mix together all the mayo ingredients and set aside.
• Mix together the cornmeal, flour, and seasonings in a shallow dish. Whisk together the milk and egg in a small bowl.
• Preheat just enough oil to fry the oysters and prepare a draining plate with paper towels.
• Dip the oysters in the egg mix then dredge in the cornmeal mix. Fry in the oil until golden brown and drain.
• Cut the bread in half length-wise. Spread the Creole Mayo on the top half (use how much ever you prefer). Layer the tomatoes and lettuce on the bottom. Place the oysters on top of the lettuce and top with the other half of the bread.
• Cut into 4 slices. Serve immediately.

DRESSED OYSTER PO'BOYS

Steps:

• Mix together the cornmeal and creole seasoning in a pie plate; dredge oysters in mixture.
• Pour oil to a depth of 2 inches into a dutch oven; heat to 375°.
• Fry oysters, in 3 batches, 2-3 minutes or until golden; drain on wire racks.
• In a large bowl, stir together 1/2 cup mayonnaise, vinegar, and mustard.
• Add in cabbage; toss to combine; set slaw aside.
• Stir together the remaining 1/2 cup mayonnaise, ketchup, and next 3 ingredients.
• Spread cut sides of rolls w/ mayonnaise mixture.
• Place oysters and slaw on bottom halves of rolls; cover with roll tops.
• Serve immediately.