Oyster Po Boy Tacos with Fried Pickles
Perpetually Hungry
Perpetually Hungry
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Ingredients

  • 1/4 cup mayo
  • 2-3 Tbsp chili sauce
  • 2-3 Tbsp dijion mustard
  • 1-2 tsp Old Bay seasoning
  • Salt and pepper, to taste
  • 2 8 oz cans of oysters
  • 2-3 large dill pickles, sliced into “coins”
  • 1-2 cups corn meal
  • Salt and pepper
  • 1 egg plus 1 Tbsp water, beaten

Instructions

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