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.
DRESSED OYSTER PO'BOYS
Make and share this Dressed Oyster Po'boys recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 54m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 633, Fat 26.9, SaturatedFat 4.3, Cholesterol 100.3, Sodium 1495.7, Carbohydrate 75.4, Fiber 5.9, Sugar 8.7, Protein 24.6
DRESSED OYSTER PO BOYS
Make and share this Dressed Oyster Po Boys recipe from Food.com.
Provided by Mandy ny
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine cornmeal and creole seasoning, dredge oysters in mixture. Pour oil in depth of 2 inches in fry pan, heat to 375. Fry oasters in batches 2 to 3 minutes, drain on wire racks. Stir togather 1/2 mayo.mustard and vinegar. stir in cabbage and set aside.
- Stir togather remaining mayo,ketchup and next 3 ingredience. Spread bottom half of rolls with mayo mixture. Layer with oysters and top with the slaw mixtrure. Cover with roll tops.
Nutrition Facts : Calories 703.1, Fat 27.7, SaturatedFat 4.3, Cholesterol 100.3, Sodium 1582.1, Carbohydrate 88.3, Fiber 6.8, Sugar 10.8, Protein 27.4
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
OYSTER PO'BOYS
A simple sandwich of fried oysters with dollops of remoulade on a toasted whole-wheat bun makes for a lunch with Louisiana mojo. Our version calls for tossing the oysters in whipped egg whites, dredging them in toasted cornmeal, and then "oven-frying" on a baking sheet, with just a few spritzes of vegetable oil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Make the remoulade: Stir together all ingredients; refrigerate for 20 minutes.
- Meanwhile, preheat oven to 400 degrees. Make the oysters: Bake cornmeal on a rimmed baking sheet, stirring halfway through, until pale gold, 10 to 12 minutes. (It may begin to smoke.) Let cool. Transfer to a bowl; stir in cayenne.
- Heat baking sheet on lower rack of oven for 5 minutes. Meanwhile, whisk whites until frothy but still loose, 1 to 1 1/2 minutes. Add oysters, and mix to coat completely. Dredge each oyster in cornmeal mixture, shaking off any excess; transfer to a plate. (You should use only about 1/2 cup cornmeal.) Generously coat oysters with cooking spray.
- Line warmed baking sheet with parchment. Transfer oysters, sprayed side down, to sheet. Coat generously with cooking spray. Bake until cooked through and just turning golden brown, 7 to 8 minutes; transfer to a plate.
- Preheat broiler with rack in top position. Toast buns, split side up, until golden brown, about 1 minute. Divide remoulade evenly among bun halves. Sandwich oysters and lettuce between buns. Serve warm.
Nutrition Facts : Calories 274 g, Cholesterol 55 g, Fat 2 g, Fiber 6 g, Protein 17 g, Sodium 681 g
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