Oyster Po' Boy
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  • Ingredients Wet Soak: 1 cup buttermilk 1 egg, beaten 2 tablespoons hot pepper sauce (recommended: Crystal) 1 teaspoon dried basil 1 teaspoon granulated garlic 1 teaspoon ground white pepper 16 medium-size oysters, shucked, liquid reserved Breading and Frying: 1/2 cup panko breadcrumbs 1/4 cup cornmeal 1/4 cup flour 2 tablespoons dried basil 2 tablespoons granulated garlic 1 teaspoon cayenne pepper 2 to 3 teaspoons sea salt, divided 1 teaspoon fresh cracked black pepper 1/2 teaspoon hot paprika 1 1/2 cups canola oil 1 to 2 teaspoons sea salt Sandwiches: 4 soft French or hoagie rolls, split 3 tablespoons butter, softened Miss Dixie's Remoulade, recipe follows 1 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discarded 2 to 3 heirloom tomatoes, sliced 1/4-inch thick 1/2 cup thin sliced dill deli-style pickles Miss Dixie's Remoulade: 2/3 cup mayonnaise 1/3 cup loosely packed Italian flat-leaf parsley 2 tablespoons Memphis-style BBQ sauce 2 tablespoons Creole-style mustard 1 teaspoon Sriracha sauce 1/2 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper 2 green onions, ends trimmed, roughly chopped 1 lemon, juiced 1 medium Anaheim pepper, roughly chopped 1/3 large red bell pepper, seeds removed 1/2 stalk celery Add Checked Items to Grocery List Success! Ingredients have been added to your Grocery List and the recipe has been saved. View List



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