|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 118g||43%|
|Dietary Fiber 12g||42%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a recipe for a classic fried oyster po' boy, a popular version of the traditional Louisiana sandwich. Use mayonnaise, a Louisiana remoulade sauce, or Come Back Sauce on the delicious fried oyster po' boys.
Use French bread baguettes, hoagie rolls, or similar bread to make these delicious sandwiches.
Serve as a dinner sandwich, for lunch, or as a game day snack.
- 1 quart oysters (well drained)
- 3 large eggs
- 3 cups cornmeal
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon Cajun Seasoning
- 1 teaspoon black pepper
- 4 French bread rolls (about 6-inches each, or 2 baguettes, cut in half crosswise)
- 2 medium tomatoes
- 1 cup lettuce (shredded)
- 1/2 cup mayonnaise (or Come Back Sauce)
- 1 /2 cup dill pickle (slices)
- dash salt
In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.
In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.
Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters.
Fry the oysters in batches for about 3 minutes, or until golden brown. Remove to paper towels to drain.
Split 1 roll or section; spread with mayonnaise or Louisiana remoulade sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced dill pickles. Sprinkle with salt and pepper.
Repeat with remaining rolls, oysters, and filling ingredients. Enjoy!
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