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.
FRIED SHRIMP AND OYSTER PO'BOY
This po'boy, from chef Isaac Toups of Toups Meatery and Toups South in New Orleans, packs in a heaping portion of fried oysters and shrimp. As opposed to the standard "dressing" of lettuce, tomoato and mayo, it's topped with a tangy salad and mayo made with Steen's cane vinegar.
Provided by Isaac Toups
Categories Entrees
Time 59m59S
Yield 2
Number Of Ingredients 24
Steps:
- Dredge oysters and shrimp in cornmeal mix.
- Deep fry in 350-degree peanut oil.
- Let rest on wire rack.
- Combine all and toss gently.
- Whisk together well.
- Add all ingredients except oil to a food processor.
- Blend for ten seconds, then drizzle in oil, continuing to blend until emulsified.
- Slice po'boy bread almost all the way through.
- Apply a heathy amount of mayo to each side.
- Pile oyster and shrimp on po'boy (should be heaping).
- Top with salad and serve.
Nutrition Facts : ServingSize 1 serving, Calories 2241 calories, Sugar 5 g, Fat 134 g, Carbohydrate 202 g, Cholesterol 503 mg, Fiber 15 g, Protein 60 g, SaturatedFat 14 g, Sodium 1921 mg, TransFat 0.4 g
FRIED OYSTER PO' BOYS
Martha likes how Emeril fries oysters and has adapted his technique for her Fried Oyster Po' Boy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 6 sandwiches
Number Of Ingredients 11
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.
OYSTER PO'BOY
A po' boy is a classic New Orleans sandwich, traditionally deep-fried meat or seafood in a fresh, crusty baguette. The name is a shortened version of 'poor boy', as it was a cheap way of filling your stomach.
Provided by Ginny Rolfe
Categories Mains Jamie Magazine Seafood Alfresco American Snacks
Time 20m
Yield 4
Number Of Ingredients 17
Steps:
- For the tartare sauce, finely chop the capers, cornichons and the parsley leaves, then mix with the mayonnaise, lemon zest and juice.
- In a large, deep saucepan, heat the oil to 180ºC. If you don't have a thermometer, carefully lower in a small piece of bread; if it bubbles to the surface, the oil is ready. While it's heating, and while you're cooking with it, always keep an eye on hot oil and be careful around it, as it can burn badly.
- While the oil is heating, make the batter. Whisk the yolks into 350ml of iced water, then stir in the flours - don't whisk till it's completely smooth, you want a few lumps.
- Add the oysters to coat, then gently shake off the excess.
- In batches, carefully lower the oysters into the hot oil and cook till golden brown and crisp on all sides.
- Remove with a slotted spoon, drain on kitchen paper, then sprinkle with paprika and sea salt.
- To assemble your po' boys, slice open the rolls, halve the tomatoes and peel the cucumber into strips.
- Spoon tartare sauce on the bottom of your rolls, then add salad leaves, tomatoes and cucumber.
- Top with the hot oysters, and spoon on a little more tartare sauce. Eat immediately, with a pint of cold Guinness.
Nutrition Facts : Calories 719 calories, Fat 40.1 g fat, SaturatedFat 6.4 g saturated fat, Protein 25.2 g protein, Carbohydrate 64 g carbohydrate, Sugar 4.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
OYSTER PO'BOY
In our version of the classic New Orleans po'boy, chewy ciabatta replaces the usual French bread. These crisp oysters fry for a few seconds per side; anchovy fillets amplify the oysters' oceanic flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Melt butter in a saucepan with garlic. Puree in a food precessor; set aside. Remove some of the bread from inside rolls. Place rolls on a baking sheet, cut sides up; set aside.
- Whisk flour, powdered milk, cayenne, salt, and herbs in a bowl; season with pepper. Dredge oysters in mixture. Heat 1 inch oil in a large skillet over medium-high heat. Meanwhile, spoon 2 teaspoons garlic butter over each roll. Bake until golden brown, about 5 minutes.
- Fry oysters in batches until golden brown, 30 to 45 seconds per side. Transfer to paper towels. Sandwich oysters, arugula, anchovies, and lemon with rolls.
OYSTER POOR BOY
The poor boy, which may actually be the original submarine sandwich, is simplicity itself: A soft French loaf, a meat filling which can be roast beef, shrimp or dipped and dredged oysters - the reigning champ. And that's it, unless you want it "dressed," which in New Orleans means lettuce, tomato, mayo and the like.Here's how I do it at home. This recipe first appeared in Season 1 of Good Eats: The Return.
Provided by Level Agency
Categories Mains
Time 1h50m
Number Of Ingredients 20
Steps:
- Combine the buttermilk and 2 teaspoons of hot sauce in a small bowl. Add the oysters and refrigerate for 30 minutes to an hour.
- While the oysters are soaking, whisk the mayonnaise, lemon juice, mustard, the remaining tablespoon of hot sauce, pickle brine, 1/2 teaspoon of kosher salt, parsley, black pepper, cayenne, garlic powder and sumac together in a medium mixing bowl. Add the iceberg lettuce and toss to coat. Cover and refrigerate for 30 minutes.
- Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Then lower the heat to slowly bring the oil up to 375 degrees F.
- Meanwhile, combine the cornmeal, panko, the remaining 1 1/2 teaspoons of salt and nutmeg in a medium bowl
- Remove each oyster from the marinade and shake off the excess moisture. Dredge in the cornmeal mixture, then move to a cooling rack set over a half-sheet pan. Allow the oysters to sit for several minutes afterwards to allow the breading to set.
- Transfer 6 oysters at a time to the hot oil and fry until golden brown, 1 1/2 to 2 minutes. (Watch your thermometer because the introduction of cold food will likely pull the temperature down a bit.)
- Carefully transport the fried oysters to a clean cooling rack. Sprinkle with freshly ground black pepper. Bring the oil back to 370 to 375 degrees F and repeat with the remaining oysters.
- Split the rolls in half lengthwise. Tear out a bit of bread from the center of each roll, creating a trough. (If you wish, lightly toast the rolls in a 375 degrees F oven for 3 minutes.)
- Line the bottom of your roll with slaw and top with 5 to 6 oysters.
- Consume. Notice how the slaw is kind of gooshy (in a good way) and how that contrasts with the crunch of the oysters. Pulling some of the bread out of the middle will help the sandwich stay together, but you're still going to need a roll of paper towels to eat this thing.
VEGAN PO' BOY (WITH FRIED OYSTER MUSHROOMS!)
If you love fried oyster mushrooms, you are going to LOVE this Vegan Po Boy Sandwich! Seasoned with homemade cajun seasoning mix and topped with a vegan remoulade sauce, this sandwich will have you thinking you're eating the real thing!
Provided by Gina Marie
Categories Main Course
Time 40m
Number Of Ingredients 17
Steps:
- Take a damp paper towel and begin to wipe down your oyster mushrooms (this is how you clean mushrooms). If you rinse them instead, be sure to pat them dry with a paper towel. Set aside to begin making your batter.
- In the meantime, grab your cast-iron skillet and add enough oil for frying leaving about an inch or so of room from the at the top of the skillet. (The amount will vary depending on the vessel you are using to fry. For a deep fryer I tend to use the entire bottle of oil. For my cast iron skillet, I use ¾ of a 24-ounce bottle of oil).
- Turn heat on high and heat oil for 2 - 3 minutes until it is hot. If you have thermometer, it should read between 350°F (175°C) - 400°F (200°C). I don't use a thermometer so how I test my oil is by dipping a small piece of battered oyster mushroom in the oil. If it sizzles, that means it's ready.
- Take your marinated mushrooms and dip them in to your dry batter fully coating. I like to do this one at a time to make sure they are fully coated in the dry flour mixture. However, you can add multiple pieces in your dry batter at a time. Begin to add these pieces to your oil to begin frying.
Nutrition Facts : ServingSize 1 sandwich, Calories 461 kcal, Carbohydrate 50 g, Protein 15 g, Fat 25 g, SaturatedFat 15 g, Sodium 707 mg, Fiber 12 g, Sugar 3 g
FRIED OYSTER MUSHROOM PO'BOY
Delicious New Orleans inspired sandwich to use up a flush of oyster mushrooms. This works great for regular cremini mushrooms as well.
Provided by Two Lucky Spoons
Categories main dish
Time 30m
Number Of Ingredients 23
Steps:
- Heat the oil in a deep pot over medium heat until it reaches 325-350 degrees.
- Meanwhile, in a large bowl combine the cornmeal, flour and half of the salt and pepper. In another bowl combine the egg, buttermilk and spices
- Working in batches, dredge the mushrooms in the cornmeal mixture
- Then dip in the egg batter, then back into the cornmeal mixture.
- Then carefully place the mushrooms into the hot oil and fry until golden. Move to a plate lined with paper towels to drain and continue on to the next batch.
- Mix all of the ingredients for the Buttermilk sauce together and set aside.
- Split the hoagies in half lengthwise then spread a thin layer of the buttermilk sauce on one side, top with lettuce and a few fried mushrooms then top that with a spoon full of chow chow and more buttermilk sauce.Serve and enjoy!
Nutrition Facts : Calories 1436 kcal, Carbohydrate 59 g, Protein 13 g, Fat 134 g, SaturatedFat 99 g, Cholesterol 37 mg, Sodium 806 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
FRIED OYSTER PO'BOY
There is nothing like an oyster po'boy and this one is no frills...Just fried oysters with a kick, remoulade sauce, lettuce & tomatoes.
Provided by Biscuits & Burlap
Categories Main Course Sandwich
Time 25m
Number Of Ingredients 11
Steps:
- Heat oil to 360 degrees.
- In a small bowl, combine buttermilk, egg, and hot sauce.
- In a medium bowl, combine cornmeal, flour, and cajun seasoning.
- Pat oysters dry with a paper towel. Dip oysters in buttermilk mixture, then coat with cornmeal mixture. Drop into oil 6-10 at a time, being careful not to crowd. Give the oil time to heat back up between batches.
- Let oysters cook 2-3 minutes (depending on size) and pull out when golden brown. Put on paper towels to drain.
- Assemble sandwiches with lettuce, tomatoes, oysters, and remoulade sauce.
Nutrition Facts : Calories 538 kcal, Carbohydrate 91 g, Protein 20 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 98 mg, Sodium 602 mg, Fiber 8 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
VEGAN OYSTER MUSHROOM PO' BOY
These crispy cornmeal crusted oyster mushrooms elevate this classic comfort food!
Provided by Lauren Toyota
Categories sandwiches
Time 30m
Number Of Ingredients 27
Steps:
- Mix together ground flax and water and set it aside to thicken for 10 minutes.
- Mix together nondairy milk, apple cider vinegar, vegan oyster sauce, garlic powder, basil, and white pepper. Add the flax mixture once thickened, and then pour the marinade over the pieces of oyster mushrooms in a large zipper bag ensuring they are well submerged. Refrigerate for 15 to 20 minutes.
- Meanwhile, mix together the breading ingredients and set aside.
- You can combine the sandwich sauce ingredients together in a small dish in advance, or while the mushrooms are marinating and leave in the fridge until ready to assemble.
- Heat oil to 365°F in a large iron skillet or heavy flat bottomed pan, or do this in a deep fryer because the mushrooms will splash oil with all their moisture! Oil should be heated up to the right temperature just as you're about to bread the oyster mushrooms.
- Remove a few oyster mushroom pieces from the marinade and place directly in the breading coating evenly on all sides using your hands. Place each piece into the hot oil and fry for 2 to 3 minutes, flipping half way through.
- Using a pair of tongs, place the fried pieces onto paper towel to absorb excess oil. Continue to bread the oyster mushrooms and fry in small batches.
- To prepare the sandwiches, cut rolls in half and toast lightly if desired. Spread the remoulade on either side. Layer romaine lettuce, tomato slices, pickles, then fried oyster mushrooms. Serve immediately while the oyster mushrooms are still warm and enjoy!
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.
SHRIMP AND OYSTER PO' BOY
Fried seafood in a crusty bun with homemade tartar sauce.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oil to 375 °F in a dutch oven deep enough to completely cover shrimp and oysters. Place 1 cup of flour in a bowl and add 2 tablespoons House seasoning. In another bowl, beat 3 eggs and add hot sauce. Dredge shrimp in egg mixture and flour mixture and drop into hot oil one at a time. Fry until light brown (do not over cook). Lightly flour oysters and drop one at a time into hot oil. Fry until golden brown. To assemble sandwich, spread both insides of bread with tartar sauce. On the bottom piece, place shredded lettuce and sliced tomato. Add salt, pepper and garlic powder to taste. Place oysters on top of tomato. Place another layer of shredded lettuce and then place shrimp on top. Top that with bread and toothpick to hold sandwich together.
- Tarter Sauce:
- In a bowl, combine chopped onion, pickle, mayonnaise, and 1/2 teaspoon House Seasoning and mix well.
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- Whisk together the mayonnaise, vinegar, and lemon juice in a large bowl. Add the carrot and cabbages law mix and toss to combine. Cover and refrigerate.
- Mix the cornmeal, flour, salt, granulated garlic, oregano, basil, paprika, thyme, granulated onion, white pepper, and dried mustard in a large bowl. Whisk the eggs in a medium bowl. Transfer the oysters to the egg mixture to coat, letting the excess drip off, then coat them one at a time in the dry mixture. Set aside.
- Line another plate with paper towels and set aside. Heat the oil in a large cast-iron skillet or heavy-bottomed frying pan over high heat until very hot. (Sprinkle a little of the dry spice mix in the oil and if it sizzles, the oil is ready.) Working in batches so as not to overcrowd the skillet, fry the oysters about 2 minutes on each side, until golden brown. Remove the oysters to the lined plate. While still hot, sprinkle them with salt.
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- Mound the salad on the baguette, close the sandwich and press to flatten slightly, tucking in any greens. Cut the baguette into 6 sandwiches and serve right away.
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