Oyster po'boy

Yield: 4 servings

Measure Ingredient
\N \N Oil, for deep-frying
\N large French loaf, split
½ cup Homemade or prepared tartar
\N \N Sauce
6 slices Tomato
½ cup Shredded green lettuce
\N \N Hot sauce
12 \N Oysters, shucked
4 larges Shrimp, peeled & deveined
1 cup Cornmeal
1 tablespoon Creole spice

Heat oil in a deep-fryer or high-sided skillet to 360 degrees F.

Brush loaf with tartar sauce, top with tomatoes, lettuce and 3 dashes of hot sauce. Toss oysters and shrimp in cornmeal seasoned with Creole spice. Fry oysters, in batches, until golden and crispy, turning several times. Remove with a slotted spoon and drain on paper towels. Pile up oysters in bread loaf and dig in ...

Yield: 1 serving

ESSENCE OF EMERIL SHOW #EE110

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