Oyster Po' Boy

Name: Oyster Po' Boy
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 1 medium Anaheim pepper, roughly chopped; 2 Tbsps Memphis-style BBQ sauce; 3 Tbsps butter, softened; 237 milliliters buttermilk; 355 milliliters canola oil; 1 teaspoon cayenne pepper; 1 stalks celery; 59 milliliters cornmeal; 118 milliliters thin sliced dill deli-style pickles; 1 teaspoon dried basil; 2 Tbsps dried basil; 1 egg, beaten; 79 milliliters loosely packed Italian flat-leaf parsley; 59 milliliters flour; 1 teaspoon granulated garlic; 2 Tbsps granulated garlic; 2 green onions, ends trimmed, roughly chopped; 1 teaspoon ground white pepper; 2 to 3 heirloom tomatoes, sliced 1/4-inch thick; 1 lemon, juiced; 158 milliliters mayonnaise; 2 Tbsps Creole-style mustard; 16 medium sizes oysters, shucked, liquid reserved; 118 milliliters panko breadcrumbs; 1 teaspoons hot paprika; 1 teaspoons fresh cracked black pepper; 1 teaspoon fresh cracked black pepper; 2 Tbsps hot pepper sauce (recommended: Crystal); 0 larges red bell pepper, seeds removed; 355 milliliters shredded romaine lettuce, loosely pack, dark green ends discarded

The recipe Oyster Po' Boy is ready in approximately 1 hour and 20 minutes and is definitely an amazing pescatarian option for lovers of Creole food. This recipe serves 4. One portion of this dish contains about 16g of protein, 52g of fat, and a total of 807 calories. Head to the store and pick up romaine lettuce, bbq sauce, oysters, and a few other things to make it today. To use up the dill pickles you could follow this main course with the Cinnamon Swirl Coffeecake as a dessert. It works well as a main course.

Instructions

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

Ingredients you will need

Granulated Garlic

White Pepper

Buttermilk

Hot Sauce

Basil

Egg

Equipment you will use

Bowl

Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.

Ingredients you will need

Oysters

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

Ingredients you will need

Granulated Garlic

Dried Basil

Cornmeal

Ground Cayenne Pepper

Paprika

Pepper

All Purpose Flour

Panko

Salt

Equipment you will use

Bowl

Heat the oil to 350 degrees F in a large cast-iron skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side.

Ingredients you will need

Oysters

Brine

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

Equipment you will use

Paper Towels

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

Ingredients you will need

Butter

Roll

Equipment you will use

Baking Sheet

Oven

Spread Miss Dixie's Remoulade on both sides of the rolls.

Ingredients you will need

Spread

Roll

Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.

Ingredients you will need

Tomato

Lettuce

Oysters

Pickles

Bread

In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

Equipment you will use

Food Processor

Blender

Equipment

Ingredients

Servings:

1medium

Anaheim pepper, roughly chopped 2Tbsps

Memphis-style BBQ sauce 3Tbsps

butter, softened 237milliliters

buttermilk 355milliliters

canola oil 1teaspoon

cayenne pepper 1stalks

celery 59milliliters

cornmeal 118milliliters

thin sliced dill deli-style pickles 1teaspoon

dried basil 2Tbsps

dried basil 1

egg, beaten 79milliliters

loosely packed Italian flat-leaf parsley 59milliliters

flour 1teaspoon

granulated garlic 2Tbsps

granulated garlic 2

green onions, ends trimmed, roughly chopped 1teaspoon

ground white pepper 2

to 3 heirloom tomatoes, sliced 1/4-inch thick 1

lemon, juiced 158milliliters

mayonnaise 2Tbsps

Creole-style mustard 16medium sizes

oysters, shucked, liquid reserved 118milliliters

panko breadcrumbs 1teaspoons

hot paprika 1teaspoons

fresh cracked black pepper 1teaspoon

fresh cracked black pepper 2Tbsps

hot pepper sauce (recommended: Crystal)0larges

red bell pepper, seeds removed 355milliliters

shredded romaine lettuce, loosely pack, dark green ends discarded 1teaspoons

sea salt 1teaspoon

sea salt 2teaspoons

sea salt, divided 1teaspoon

Sriracha sauce 4

soft French or hoagie rolls, split

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun can be paired with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try La Marea Kristy Vineyard Albarino. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 28 dollars per bottle.

La Marea Kristy Vineyard Albarino

Bright, fresh and crisp with notes of lemon curd and tangerine. On the palate it shows elegant texture and bright acidity on the finish.Pairs well with oysters, grilled fish, and spicy cuisines.