Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, oysters po boy. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. These classic oyster po' boys make the most of briny, salty oysters. The freshly shucked oysters are double-dredged in a mixture of cornmeal and flour before they're fried, and stuffed into soft, sub-style rolls with crisp lettuce, tomatoes, pickle chips, and a generous slathering of rémoulade.
Oysters Po Boy is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Oysters Po Boy is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook oysters po boy using 22 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Oysters Po Boy:
- Get Oysters
- Get 24 oz oysters (canned or shucked)
- Get 1 milk
- Take Wet Dredge
- Get 1 tbsp water
- Prepare 2 large eggs
- Get 1 tbsp milk
- Get dry dredge
- Make ready 1 cup flour
- Prepare 1/2 cup cornmeal
- Prepare 1/4 tsp cayenne pepper
- Get 1/2 tsp black pepper
- Take 1 tbsp paprika
- Make ready 1 tbsp garlic powder
- Take 1 tsp onion powder
- Prepare 1/2 tsp thyme
- Take 1 tbsp sea salt
- Take 1 oil (for deep-frying)
- Get 6 medium sub buns
- Make ready 1 lettuce
- Get tomatoes
- Make ready remoulade sauce
Oyster Po'boy The oysters are fried in a spicy cornmeal breading for this classic New Orleans sandwich, the recipe for which comes from Crabby Jack's restaurant in Jefferson, Louisiana. Originating in New Orleans, a po'boy is a super simple sandwich served on French bread or a hoagie roll with lettuce, tomatoes, sometimes onions, and fried oysters, shrimp, or crawfish. The remoulade sauce that comes on the oyster po'boy (or any other kind of po'boy) is a creamy, zesty mayonnaise-based mixture made differently by everyone. Toss oysters and shrimp in cornmeal seasoned with Creole spice.
Steps to make Oysters Po Boy:
- Drain oysters and cover with milk in a bowl for 30 minutes.
- Mix the ingredients for the wet dredge in a medium sized bowl.
- In a resealable bag add all ingredients for the dry dredge. Seal bag and shake well to mix
- Heat oil in deep fryer to 360° F. Drain oysters from milk bath and add several at a time to the wet dredge mixing well to coat. Next transfer to the bag with the dry dredge, seal and shake to coat. Deep fry for 3 minutes and are golden brown. Transfer to paper towel to remove excess oil. Repeat step till all oysters have been deep fried.
- To assemble. Cut buns length wise. Add a remoulade sauce to both side of bun. Place a generous amount of fried oysters on bottom half of bun. Add lettuce and tomatoes. Serve immediately while oysters are still hot.
https://cookpad.com/us/recipes/348043-remoulade-sauce
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. Dredge oysters in cornmeal mixture, shaking off any excess. Using a slotted spoon, transfer oysters to a plate lined with paper towels; season with salt.
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