Cajun & Creole

Oyster Po' Boy

Name: Oyster Po' Boy
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 1 pint fresh shucked oysters, drained; 1 cup yellow cornmeal, 1/2 cup all-purpose flour; 1 tsp Creole seasoning, 1/2 tsp cayenne pepper; 2 soft French baguettes (6-inch pieces); 1/2 cup Creole remoulade, shredded lettuce, sliced tomatoes

Plump, lightly breaded oysters fried to a golden crunch and tucked into a crusty New Orleans loaf with tangy pickles and Creole aioli.

30 minutes

Serves 4

Lunch

Contains common allergens

Seafood Shellfish Wheat

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Instructions

6 steps

1
Preheat frying oil in a deep cast-iron skillet or Dutch oven to 375°F.

2
In a shallow dish, thoroughly mix the cornmeal, flour, Creole seasoning, and cayenne pepper.
3
Toss the drained oysters into the dry mixture, coating each one entirely. Shake off excess breading.
4
Carefully drop the oysters into the hot oil in batches, frying for 2-3 minutes until golden and crispy.
5
Remove oysters with a slotted spoon and let them drain on a wire rack or paper towels.
6
Split the baguettes, slather generously with remoulade, layer with lettuce and tomatoes, and pile high with the hot fried oysters.

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