Oyster Or Shrimp Po Boys Aka Poor Boys Cooks Illustrated Recipes

Steps:

• In a large bowl, soak the oysters and shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minutes. In a shallow dish, whisk, together the cornmeal, onion powder, garlic powder, paprika and cayenne.
• In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
• Drain the oysters and shrimp and toss them in the seasoned cornmeal. Working in batches, fry the oysters and shrimp until golden and crispy, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, to taste.
• Split the rolls and smear with Creole mayonnaise. Line with plenty of shredded lettuce and tomato slices. Top with fried oysters and shrimp. Cut each roll into 2 to 3 pieces. Serve with hot sauce and a wedge of lemon.
• Combine all the ingredients well in a large mixing bowl. Cover and refrigerate until ready to use.

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

Steps:

• Prep the oysters: Mix the cornmeal, flour, salt, pepper and cayenne together in shallow container. Scoop up about 8 of the oysters using a slotted spoon. Allow the excess fluid to derain off briefly. Scatter the drained oysters across the cornmeal mixture. Shake the container to coat evenly. Transfer them to a wire rack set over a rimmed baking sheet. Repeat with the rest of the oysters.
• Heat oil in a large Dutch oven, with a candy thermometer attached to the side over high heat until it reaches 375 degrees. Slip half of the oysters carefully into the oil. Cook, stirring and prodding them to keep them from sticking together, until they are golden. It's about 2 minutes. Transfer them to a plate lined with paper towels.
• Return the oil to 375 degrees and repeat with remaining oysters.
• To make the sandwich: Hollow out the middle of the bagette pieces. Spread mayo liberally inside each hollow. Sprinkle with lemon juice. Salt and pepper it if desired. Spread the pickles and fried oysters into the bottom crusts. Top each sanddwich with some tomato slices and lettuce leaves, ending with the top bread half (-ves).
• If you want to make shrimp sandwiches, substitute 3/4 lb. medium shrimp, peeled and deveined. Toss them with 1 large egg (slightly beaten). Use that instead of the oysters in their liquor.

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.

Steps:

• For the donkey sauce: Mix together the mayonnaise, roasted garlic, mustard, salt, Worcestershire, black pepper and lemon juice in a small bowl. Refrigerate until ready to use.
• For the wet soak: In a nonreactive bowl or gallon resealable bag, combine the buttermilk, hot sauce, basil, granulated garlic, white pepper and beaten egg and mix well. Add the oysters (or shrimp) 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, 1 teaspoon of the sea salt, the black pepper, cayenne and paprika and mix well.
• Heat the oil in a large cast-iron skillet until a deep-frying thermometer inserted in the oil registers 350 degrees F.
• Drain the oysters (or shrimp) from the wet soak and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches (do 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 with the garlic butter and place on a baking sheet. Broil until golden, 2 to 3 minutes.
• Spread Donkey Sauce on both halves of each roll. Layer on the oysters, cabbage, pickles and tomatoes and top with the other half of each roll. Serve immediately.

Steps:

• Combine the buttermilk and 2 tablespoons hot sauce in a medium bowl. Add the shrimp and oysters and toss to coat. Cover and refrigerate 30 minutes. Meanwhile, make the rémoulade: Combine the mayonnaise, relish, mustard, lemon juice, remaining 2 teaspoons hot sauce, the paprika and garlic powder in a small bowl. Refrigerate until ready to use.
• Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Combine the flour, cornmeal, Cajun seasoning and 1/2 teaspoon each salt and pepper in a shallow baking dish. Remove the shrimp and oysters from the buttermilk one at a time and add to the flour mixture, rolling to fully coat; remove to a plate. Working in 3 batches, add the shrimp and oysters to the hot oil and fry until golden brown, about 3 minutes; return the oil to 350˚ F between batches. Remove to a rack set on a baking sheet. Season lightly with salt.
• Assemble the sandwiches: Spread about 2 tablespoons rémoulade inside the rolls, then add some tomato slices and a handful of shredded lettuce to each. Add the fried shrimp and oysters, then drizzle with more rémoulade. Serve with the lemon wedges.