Fried Oyster and Shrimp Po' Boys

Name: Fried Oyster and Shrimp Po' Boys
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps garlic butter, softened (minced roasted garlic mixed with butter); 240 milliliters buttermilk; 336 milliliters canola oil; 1 teaspoon cayenne pepper; 40 grams cornmeal; 72 milliliters thin sliced deli-style dill pickles; 1 teaspoon dried basil; 2 Tbsps dried basil; 1 egg, beaten; 31 grams flour; 1 teaspoon granulated garlic; 2 Tbsps granulated garlic; 105 grams loosely packed shredded green cabbage; 1 teaspoon ground white pepper; 4 pinches ground black pepper; 2 to 3 red heirloom tomatoes, sliced 1/4 inch thick; 1 teaspoon regular hot dog mustard; 2 Tbsps hot sauce; 0 teaspoons kosher salt; 1 Tbsp lemon juice; 224 milliliters mayonnaise, such as Hellmanns; 24 medium sizes oysters, shucked, liquid reserved (for the shrimp version, substitute 24 medium peeled raw shrimp); 30 grams panko breadcrumbs; 1 teaspoons hot paprika; 1 teaspoon fresh cracked black pepper; 34 milliliters minced roasted garlic; 2 teaspoons sea salt; 4 inches soft 8-inch French or hoagie rolls, split; 4 dashes Worcestershire sauce

You can never have too many main course recipes, so give Fried Oyster and Shrimp Po' Boys a try. This recipe serves 4. One portion of this dish contains about 19g of protein, 64g of fat, and a total of 803 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up sea salt, ground pepper, paprika, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Fried Oyster Po' Boys, Oyster-and-Shrimp Po' Boys, and Amy's Pan-Fried Oyster Po'boys With Creole Mayo are very similar to this recipe.

Instructions

Mix together the mayonnaise, roasted garlic, mustard, salt, Worcestershire, black pepper and lemon juice in a small bowl. Refrigerate until ready to use.

Ingredients you will need

Roasted Garlic

Worcestershire Sauce

Black Pepper

Lemon Juice

Mayonnaise

Mustard

Salt

Equipment you will use

Bowl

For the wet soak: In a nonreactive bowl or gallon resealable bag, combine the buttermilk, hot sauce, basil, granulated garlic, white pepper and beaten egg and mix well.

Ingredients you will need

Granulated Garlic

White Pepper

Buttermilk

Hot Sauce

Basil

Egg

Equipment you will use

Bowl

Add the oysters (or shrimp) and any liquid from shucking. Cover and refrigerate 15 minutes.

Ingredients you will need

Oysters

Shrimp

For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, 1 teaspoon of the sea salt, the black pepper, cayenne and paprika and mix well.

Ingredients you will need

Granulated Garlic

Black Pepper

Dried Basil

Cornmeal

Sea Salt

Ground Cayenne Pepper

Paprika

All Purpose Flour

Panko

Equipment you will use

Bowl

Heat the oil in a large cast-iron skillet until a deep-frying thermometer inserted in the oil registers 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Drain the oysters (or shrimp) from the wet soak and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches (do not crowd) and cook 3 to 4 minutes per side.

Ingredients you will need

Oysters

Shrimp

Cooking Oil

Remove to a paper-towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.

Ingredients you will need

Sea Salt

For the sandwiches: Preheat the oven to a low broil. Butter the rolls with the garlic butter and place on a baking sheet. Broil until golden, 2 to 3 minutes.

Ingredients you will need

Butter

Roll

Equipment you will use

Baking Sheet

Oven

Spread Donkey Sauce on both halves of each roll.

Ingredients you will need

Sauce

Roll

Layer on the oysters, cabbage, pickles and tomatoes and top with the other half of each roll.

Ingredients you will need

Tomato

Cabbage

Oysters

Pickles

Roll

Serve immediately.

Equipment

Ingredients

Servings:

3Tbsps

garlic butter, softened (minced roasted garlic mixed with butter)240milliliters

buttermilk 336milliliters

canola oil 1teaspoon

cayenne pepper 40grams

cornmeal 72milliliters

thin sliced deli-style dill pickles 1teaspoon

granulated garlic 2Tbsps

granulated garlic 105grams

loosely packed shredded green cabbage 1teaspoon

ground white pepper 4pinches

ground black pepper 2

to 3 red heirloom tomatoes, sliced 1/4 inch thick 1teaspoon

regular hot dog mustard 2Tbsps

hot sauce 0teaspoons

kosher salt 1Tbsp

lemon juice 224milliliters

mayonnaise, such as Hellmann's 24medium sizes

oysters, shucked, liquid reserved (for the shrimp version, substitute 24 medium peeled raw shrimp)30grams

panko breadcrumbs 1teaspoons

hot paprika 1teaspoon

fresh cracked black pepper 34milliliters

minced roasted garlic 2teaspoons

sea salt 4inches

soft 8-inch French or hoagie rolls, split 4dashes

Worcestershire sauce

Recommended wine: Sauvignon Blanc, Rose Wine, Albarino

Sauvignon Blanc, rosé Wine, and Albarino are great choices for Po Boy. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Dr. Loosen Dr. L Riesling with a 4.6 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Dr. Loosen Dr. L Riesling

"...a surprisingly complex and outstanding value in nearly-dry Riesling... Lemon, green apple, wet stone, and lightly floral aromas are followed by a crisp, slate-saturated palate and a finish of juicy citrus and apple, nut oils, mineral salts, and wet stone..."-Wine Advocate"This wine has to be one of the best deals in Mosel Riesling. Ernst Loosen's 'introductory' Riesling is marked by flavors of fresh peach and apricot, balanced by a fair amount of refreshing acidity. A great aperitif."- Food & Wine Magazine