Oyster po'boy (dr)
4 Sandwiches
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | Shucked oysters, drained | |
| Vegetable oil, for deep frying | ||
| 4 | (3 to 4-oz) french bread rolls | |
| 3 | cups | Shredded iceberg lettuce |
| 2 | Beefsteak tomatoes, thinly sliced | |
Directions
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