Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, oysters po boy. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Oyster Po Boy This is our version of one of our favorite sandwiches. We used fresh pacific oysters and soaked them in eggs, milk and creole seasoning. 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.
Oysters Po Boy is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Oysters Po Boy is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook oysters po boy using 22 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Oysters Po Boy:
- Take Oysters
- Prepare 24 oz oysters (canned or shucked)
- Make ready 1 milk
- Make ready Wet Dredge
- Get 1 tbsp water
- Make ready 2 large eggs
- Get 1 tbsp milk
- Make ready dry dredge
- Take 1 cup flour
- Take 1/2 cup cornmeal
- Get 1/4 tsp cayenne pepper
- Get 1/2 tsp black pepper
- Get 1 tbsp paprika
- Take 1 tbsp garlic powder
- Prepare 1 tsp onion powder
- Make ready 1/2 tsp thyme
- Get 1 tbsp sea salt
- Take 1 oil (for deep-frying)
- Get 6 medium sub buns
- Prepare 1 lettuce
- Take tomatoes
- Make ready remoulade sauce
A po' boy (also po-boy, po boy or poor boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on New Orleans French bread, known for its crisp crust and fluffy center. Martha likes how Emeril fries oysters and has adapted his technique for her Fried Oyster Po' Boy.
Instructions to make Oysters Po Boy:
- Drain oysters and cover with milk in a bowl for 30 minutes.
- Mix the ingredients for the wet dredge in a medium sized bowl.
- In a resealable bag add all ingredients for the dry dredge. Seal bag and shake well to mix
- 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.
- 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
The meat is served on New Orleans French bread, known for its crisp crust and fluffy center. Martha likes how Emeril fries oysters and has adapted his technique for her Fried Oyster Po' Boy. Oyster po'boy. "A po' boy is a classic New Orleans sandwich, traditionally deep-fried meat or seafood in a fresh, crusty baguette. Dry the freshly shucked oysters with kitchen towel then dip in the egg wash and then in the cornmeal crust mixture, coating liberally. Po' boy sandwiches weren't originally known for being premium quality — the name is short for "poor boy." An oyster po' boy is a classic New Orleans sandwich made of oysters breaded in cornmeal and fried until crisp.
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