Deep-fried Oyster Po Boy Sandwiches with Spicy Remoulade Sauce
From choclytcandy 14 years agoIngredients
- 32 ounces shucked oysters shopping list
- 1 cup plus 1 tablespoon milk shopping list
- 1 tablespoon water shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 2 eggs shopping list
- 1 cup all-purpose flour shopping list
- 1/2 cup cornmeal (recommended: Indian Head) shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- kosher salt shopping list
- vegetable oil, for frying shopping list
- 4 (6-inch) hoagie loaves shopping list
- Remoulade Sauce, recipe follows shopping list
- 4 leaves romaine lettuce shopping list
- 1 to 2 lemons shopping list
- Special equipment: brown paper bag shopping list
- Spicy Remoulade Sauce: shopping list
- 1 1/4 cups mayonnaise shopping list
- 1/4 cup stone-ground mustard shopping list
- 1 clove garlic clove, smashed shopping list
- 1 tablespoon pickle juice shopping list
- 1 tablespoon capers shopping list
- 1 teaspoon prepared horseradish shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1/4 teaspoon hot paprika shopping list
- 1/2 teaspoon hot sauce (recommended: Frank's Red Hot) shopping list
- Special equipment: a food processor shopping list
How to make it
- Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
- In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
- Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
- To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
- Spicy Remoulade Sauce:
- Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
- Yield: 1 1/2 cups
People Who Like This Dish 4
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