fasadsy.blogg.se - Oyster po boy

Drain on paper towel, season with a touch of salt and pepper.

When oil is sizzling hot but not yet smoking, around 360º, add oysters one at a time and fry for 2 or 3 minutes or until golden brown. Arrange lettuce, tomato and onion over remoulade sauce. Heat skillet or heavy pan and add enough oil so it will just cover oysters (about 1 inch).ĭredge oysters in their liquor, then in the Drake’s or cornmeal.

Rémoulade sauce (make at home or buy at Monahan’s)Ĭut baguette lengthwise, then into 4 equal pieces and slather bottom piece with remoulade.

Drake’s batter mix or fine cornmeal for dredging.

We used fresh pacific oysters and soaked them in eggs, milk and creole seasoning.

1 baguette (choose a baguette with a softer crust so that oysters won’t get squashed with each bite) Oyster Po BoyThis is our version of one of our favorite sandwiches.

Heat oil in a heavy Dutch oven over high heat until it registers 190☌ on a deep-fat thermometer, about 12 minutes.

To prepare the chipotle mayonnaise first whisk together mayonnaise, chipotle and lemon juice. Drag each oyster first through the flour, then the milk, and finally in the cornmeal. And then there's the oysters, fried just enough to get the breading golden and crisp while leaving the meaty bivalves soft, tender, and nearly raw. The lettuce is green leaf, and the tomatoes are vine-ripened to a vibrant red.

We serve these every Saturday at the Market but here’s the recipe in case you feel like making them at home. Traditionally, a PoBoy is served on a baguette-style loaf and was known as an oyster loaf, but this version uses softer bread to allow the subtle oyster. Fried Oyster Po Boy Recipe with Chipotle Mayonnaise For Chipotle Mayonnaise. Case in point: his Fried Oyster Po' Boy (11.99), a formidable mix of tender oysters and toasted, sesame-studded bread.