Dinner Tonight: The Best Oyster Po' Boy Outside of New Orleans
Dinner Tonight: The Best Oyster Po' Boy Outside of New Orleans might be just the main course you are searching for. This recipe serves 2. One serving contains 540 calories, 16g of protein, and 17g of fat. If you have pepper, flour, salt, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a pescatarian diet.
Instructions
Preheat the oven to 350°F.
While that's warming up, whisk together the egg, milk, 1/2 teaspoon salt, 1 teaspoon black pepper in a bowl. In a shallow dish, combine the flour, 1/4 teaspoon salt, and the rest of the black pepper. In a second shallow dish, whisk together the cornmeal, remaining salt, and the cayenne.
Drag each oyster first through the flour, then the milk, and finally in the cornmeal.
Place coated oysters on a wire rack and repeat until all are finished.
Pour enough oil to come about 3 inches high in a heavy bottomed pot. Turn the heat to medium-high, and bring the temperature to 375°F. Adjust the temperature to maintain this temperature.
While the oil is warming up, slice the bread in half crosswise, and then horizontally, so you'll have two five-inch sandwich segments.
Place the tops back on the bottoms and then stick these in the oven until warm, about 5 minutes. When done, remove and set aside.
Cook the oysters in batches for 45 seconds to 1 minute.
Spread a thin layer of mayonnaise on to the cut sides of the bread, top with lettuce, and then some of the oysters.