Fried Oyster Po'Boy
4 SERVINGS
Ingredients:
24 Oysters, shucked
To taste Salt and black pepper
As needed All-purpose flour
As needed Egg wash
As needed Bread crumbs
4 French bread, cut into 6-inch (15 cm) sections
2 cups Iceberg lettuce, shredded
2 Tomatoes, sliced (12 slices)
2 Lemons, cut in half, wrapped
As needed Vegetable oil, for deep-frying
As desired Remoulade Sauce
Method:
Heat oil in a deep-fat fryer to 375°F (190°C).
Drain and dry the oysters. Season and dip them in the flour; shake off excess flour. Pass through egg wash, drain off excess egg wash, and coat in bread crumbs. Turn the oysters and pat until bread crumbs completely cover them.
Fry the oysters golden brown and crisp. Drain on paper towels.
Split the French breads lengthwise and warm or toast the halves.
Spread the insides with Remoulade Sauce.
Spread 1/2 cup (0.116 l) shredded lettuce over the Remoulade Sauce, then place 3 slices of tomato on each po’boy. Top tomatoes with 6 oysters and top half of bread.
Serve with half of a lemon.
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