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.
SPICY REMOULADE SAUCE
This is a lower-fat version of a traditional spicy sauce for po' boys, crab cakes, or whatever else you can think of.
Provided by Michelle
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Blend yogurt, mayonnaise, mustard, pickle juice, capers, horseradish, garlic, hot pepper sauce, cayenne, and paprika together in the bowl of a food processor. Chill until ready to serve, at least 30 minutes.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 2.1 g, Cholesterol 2.6 mg, Fat 6 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 188.3 mg, Sugar 1.3 g
REMOULADE SAUCE
Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.
Provided by Rita1652
Categories Vegetable
Time 1h10m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Whisk together all ingredients.
- Cover and chill 1 hour.
SPICY REMOULADE SAUCE FOR DIPPING
My daughter requested a spicy dipping sauce for shrimp I planned to cook. I found the recipe for this sauce at tabasco.com.
Provided by Dreamgoddess
Categories Sauces
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Creole mustard can be substituted for the horseradish (or you can use a combination of the two).
- Chill for about 1 hour.
- Serve with seafood.
Nutrition Facts : Calories 638.6, Fat 48, SaturatedFat 7, Cholesterol 36.7, Sodium 1817.6, Carbohydrate 55.3, Fiber 3.1, Sugar 25.9, Protein 3.4
CRISPY FRIED RED FISH AND SPICY REMOULADE
Warmer weather is the cue for al fresco dining, but no patio brunch or park-side picnic compares with the highly anticipated, delicious and spirited barbeques amongst the Black community. Juneteenth, or Freedom Day, marks the emancipation of slaves in the United States in 1865, and today it is a time of celebration by families and communities often in the form of a fish fry or barbeque. The color red is significant in the celebration of Juneteenth as it symbolizes the suffering, perseverance and resilience of generations of African Americans. This recipe honors this tradition and history by utilizing a meaty and flakey red fish that pairs beautifully with a spicy remoulade.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
- For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
- Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
- Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
- Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.
SPICY REMOULADE
Yield makes 4 cups
Number Of Ingredients 6
Steps:
- In a bowl, stir together all the ingredients. Refrigerate for at least 2 hours before serving.
CAJUN SPICE CHICKEN WINGS WITH REMOULADE SAUCE
Hot, crispy wings dipped in a cold, creamy sauce provide a great contrast in texture, flavor, and temperature. This New Orleans-inspired version of Buffalo-spiced chicken wings uses a technique that does not include a deep fryer so it's easier and less messy. By using baking powder in the spice rub, these wings stay super crispy!
Provided by Chef John
Categories Chicken Wings
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
- Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
- Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Serve with remoulade sauce.
Nutrition Facts : Calories 732 calories, Carbohydrate 7.6 g, Cholesterol 185.2 mg, Fat 58.7 g, Fiber 1.5 g, Protein 43 g, SaturatedFat 13.5 g, Sodium 1847.5 mg
RéMOULADE SAUCE
Here is a spicy sauce from the chef Richard Starr, better known as Bingo, who took his robust, lapel-grabbing culinary style to Cuvée, a bistro in the central business district of New Orleans in the early Aughts. Use it to zip up shrimp, or layer it, as Mr. Starr did, with crisp layers of fried mirliton, otherwise known as chayote.
Provided by William Grimes
Categories dips and spreads
Time 1h3m
Yield 2 cups
Number Of Ingredients 14
Steps:
- In a medium bowl, mix mayonnaise, sour cream, mustard, chili sauce, cream, horseradish and scallions. Add Worcestershire, Tabasco, sugar, garlic and egg. Add salt, white pepper and cayenne pepper to taste.
- Cover, and refrigerate until chilled, at least 1 hour.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 40 grams, Carbohydrate 3 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 10 grams, Sodium 752 milligrams, Sugar 2 grams, TransFat 0 grams
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