Oysters Po Boy
Oysters Po Boy

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, oysters po boy. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Oysters Po Boy is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Oysters Po Boy is something which I have loved my whole life. They are nice and they look fantastic.

These classic oyster po' boys make the most of briny, salty oysters. The freshly shucked oysters are double-dredged in a mixture of cornmeal and flour before they're fried, and stuffed into soft. Jazz up this classic fried oyster po'boy with a flavorful Louisiana style remoulade sauce, or use plain mayonnaise.

To begin with this particular recipe, we must first prepare a few ingredients. You can have oysters po boy using 22 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Oysters Po Boy:
  1. Get Oysters
  2. Prepare 24 oz oysters (canned or shucked)
  3. Make ready 1 milk
  4. Get Wet Dredge
  5. Take 1 tbsp water
  6. Make ready 2 large eggs
  7. Take 1 tbsp milk
  8. Get dry dredge
  9. Make ready 1 cup flour
  10. Make ready 1/2 cup cornmeal
  11. Prepare 1/4 tsp cayenne pepper
  12. Prepare 1/2 tsp black pepper
  13. Get 1 tbsp paprika
  14. Make ready 1 tbsp garlic powder
  15. Get 1 tsp onion powder
  16. Prepare 1/2 tsp thyme
  17. Take 1 tbsp sea salt
  18. Take 1 oil (for deep-frying)
  19. Prepare 6 medium sub buns
  20. Make ready 1 lettuce
  21. Get tomatoes
  22. Make ready remoulade sauce

The Tomales Bay Po Boy Sandwich. This New Orleans po'boy is piled high with fried oysters. This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans. A po' boy (also po-boy, po boy or poor boy) is a traditional sandwich from Louisiana.

Instructions to make Oysters Po Boy:
  1. Drain oysters and cover with milk in a bowl for 30 minutes.
  2. Mix the ingredients for the wet dredge in a medium sized bowl.
  3. In a resealable bag add all ingredients for the dry dredge. Seal bag and shake well to mix
  4. Heat oil in deep fryer to 360° F. Drain oysters from milk bath and add several at a time to the wet dredge mixing well to coat. Next transfer to the bag with the dry dredge, seal and shake to coat. Deep fry for 3 minutes and are golden brown. Transfer to paper towel to remove excess oil. Repeat step till all oysters have been deep fried.
  5. To assemble. Cut buns length wise. Add a remoulade sauce to both side of bun. Place a generous amount of fried oysters on bottom half of bun. Add lettuce and tomatoes. Serve immediately while oysters are still hot. - - https://cookpad.com/us/recipes/348043-remoulade-sauce

It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish. Dry the freshly shucked oysters with kitchen towel then dip in the egg wash and then in the cornmeal crust mixture, coating liberally. Learn how to make Oyster Po'boy. Put the all-purpose flour, mustard, and corn flour in separate shallow bowls or. Dip oysters in buttermilk mixture; dredge in cracker crumbs.

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