oyster po'boy (dr)

4 Sandwiches
½ cup Mayonnaise
1 teaspoon Grated lemon zest
1 tablespoon Fresh lemon juice
⅔ cup Yellow cornmeal
½ teaspoon Each salt, pepper and cayenne pepper
Shucked oysters, drained
  Vegetable oil, for deep frying
(3 to 4-oz) french bread rolls
3 cups Shredded iceberg lettuce
Beefsteak tomatoes, thinly sliced

Recipe by: TASTE SHOW #TS4759 Combine mayonnaise, zest and juice.

Cover and chill. In a shallow bowl season cornmeal with salt, pepper and cayenne. Pat oysters dry and roll in cornmeal until completely coated.

Heat ½-inch of oil in a large, heavy cast-iron skillet to 350 degrees F. Add half the oysters and cook until golden brown on all sides, turning them with tongs. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters.

Split rolls lengthwise and pull out inner bread to form a pocket for oysters. Spread with mayonnaise mixture. Place the fried oysters in the bread and top with lettuce and tomatoes.

Yield: 4 sandwiches

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