Fried seafood po' boy
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | vegetable oil; for frying | |
| ½ | pounds | large shrimp; peeled, deviened |
| 4.00 | softshell crabs; cleaned | |
| ½ | pounds | shucked oysters |
| 1.00 | cup | masa flour |
| ½ | cup | flour |
| ½ | cup | yellow cornmeal |
| 1 | salt; totaste | |
| 1 | cayenne pepper; to taste | |
| 1 | tabasco sauce | |
| 2.00 | small | french bread loaves |
| ¼ | cup | mayonnaise |
| 1.00 | cup | shredded lettuce |
| 6.00 | slice | fresh tomatoes |
Directions
Heat the oil in a large sauce pan. Season the shrimp, softshells and oysters with salt and cayenne. In a shallow pan, combine ½ cup of masa and flour. Season the flours with salt and cayenne. Dredge the shrimp in the seasoned flour, coating the shrimp completely. Dredge the softshell and oysters in the seasoned flour, coating completely.
Fry the seafood in the hot oil until golden-brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half. Spread the mayonnaise on both sides of the bread. Build the sandwich with the fried seafood, lettuce, and tomatoes. Serve with Zap potato chips. This recipe yields 2 sandwiches.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A25 broadcast 03-07-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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