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Recipe Corner

Oyster Po’Boy Sandwich

1 quart oysters 3 large eggs 3 cups cornmeal 1/4 cup all-purpose flour 1 1/2 teaspoons salt 1 teaspoon Cajun seasoning 1 teaspoon black pepper Vegetable oil 4 French bread rolls, about 6 inches each 2 medium tomatoes, sliced Shredded lettuce Mayonnaise Dill pickle slices Salt and pepper

In medium bowl, beat eggs; stir in oysters. Let stand for 5 minutes.

In large plastic bag, combine cornmeal, flour, salt, Cajun seasoning and pepper.

Shake excess egg from oysters and place in the bag. Toss until well coated.

Remove from bag; set aside. Repeat with remaining oysters.

Heat 2 inches of oil in large heavy pan over med-high heat, about 350 degrees. Fry oysters in batches for about 30 seconds or until golden brown.

Split roll; spread with mayonnaise. On the bottom of roll, arrange layers of lettuce, oysters, tomato and pickles. Sprinkle with salt and pepper, if desired. Add bread top. Repeat. Makes 4 servings.



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