Today’s Recipe..Oyster Po’boy

Oyster PO’BOYS

As needs Vegetable Oil for Frying

1 Cup Corn Meal

½ Cup All-purpose Flour

2 tsp Creole Seasoning

1 tsp Sea Salt

1 tsp Ground Black Pepper

1 Cup Butter Milk

2 tsp Hot Sauce

1 lb Fresh Oysters rinsed

4 (6”in) Hoagie Rolls, Sliced Horizontally

1 Bag Spring Greens

2 Tbs Remoulade Sauce Per Roll

Pour vegetable oil into a Dutch oven or large skillet about 3 inches for deep frying. Heat oil to 350°. In a medium bowl combine cornmeal, flour, creole seasoning, salt and pepper.

In a separate bowl whisk buttermilk and hot sauce. Add Oysters to milk mix and soak for 10 minutes. Dredge oysters in dry cornmeal mixture. Fry in batches (so as not to lower oil temperature) until golden brown. Approximately 3-4 minutes per batch. Drain on paper towels. Serve on rolls with spring greens and Remoulade Sauce.

REMOULADE SAUCE

1 Cup Mayonnaise

2 Tbsp Dill Pickle Relish

2 Tbsp Flat Leaf Parsley Chopped

2 Tbsp Fresh Chives Chopped

2 Tbsp Capers Chopped

2 tsp Djon Mustard

1 ½ tsp Shallots Finely Chopped

1 tsp Hot Pepper Sauce

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