Fried oyster po' boys
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mayonnaise |
| ¼ | cup | Minced sweet pickle |
| 1 | Hard-boiled large egg; forced through a | |
| ; coarse sieve | ||
| 2 | tablespoons | Minced shallot |
| 2 | tablespoons | Drained bottled capers |
| ½ | teaspoon | Crumbled dried tarragon |
| 2 | tablespoons | Creole or Dijon mustard |
| 2 | tablespoons | Minced fresh parsley leaves |
| 1 | teaspoon | Fresh lemon juice |
| 24 | Shucked oysters; drained | |
| Yellow cornmeal; seasoned with | ||
| ; freshly ground | ||
| ; black pepper and | ||
| ; cayenne, for | ||
| ; coating | ||
| Vegetable oil for deep-frying | ||
| 2 | Loaves soft-crusted French bread | |
| Sliced tomatoes | ||
| Shredded iceberg lettuce | ||
Directions
FOR TARTAR SAUCE
Make tartar sauce:
In a small bowl stir together sauce ingredients.
In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1½ inches of oil to 375F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 ½ minutes.
Transfer oysters with a slotted spoon to paper towels to drain.
Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.
Makes 4 sandwiches.
Gourmet May 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.