Oyster po'boy (dr)
Yield: 4 Sandwiches
Ingredients:
- 1/2 c Mayonnaise
- 1 ts Grated lemon zest
- 1 tb Fresh lemon juice
- 2/3 c Yellow cornmeal
- 1/2 ts Each salt pepper - and cayenne pepper
- 2 Shucked oysters drained Vegetable oil - for deep frying
- 4 (3 to 4-oz) - french bread rolls
- 3 c Shredded iceberg lettuce
- 2 Beefsteak tomatoes
Instructions:
- thinly sliced 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 1/2-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
