Fried oyster po' boys

Yield: 1 servings

Measure Ingredient
1 cup Mayonnaise
¼ cup Minced sweet pickle
1 \N Hard-boiled large egg; forced through a
\N \N ; 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 \N Shucked oysters; drained
\N \N Yellow cornmeal; seasoned with
\N \N ; freshly ground
\N \N ; black pepper and
\N \N ; cayenne, for
\N \N ; coating
\N \N Vegetable oil for deep-frying
2 \N Loaves soft-crusted French bread
\N \N Sliced tomatoes
\N \N Shredded iceberg lettuce


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.

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