Oyster Po'Boy Recipe - Cooking Index
Oyster Po'Boy Recipe - Cooking Index
| Oil - for deep-frying | ||
| 1 | French loaf - split (large) | |
| 1/2 cup | 118ml | Homemade or prepared tartar sauce |
| 6 | Tomato | |
| 1/2 cup | 118ml | Shredded green lettuce |
| Hot sauce - to taste | ||
| 12 | Oysters - shucked | |
| 4 | Shrimp - peeled, deveined (large) | |
| 1 cup | 62g / 2.2oz | Cornmeal |
| 1 tablespoon | 15ml | Bayou Blast - see * Note |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Heat oil in a deep-fryer or high-sided skillet to 360 degrees.
Brush the loaf with tartar sauce, top with tomatoes, lettuce and 2 to 3 dashes of hot sauce. Toss oysters and shrimp in cornmeal seasoned with Bayou Blast. Fry oysters and shrimp, in batches, until golden and crispy, turning several times. Remove with a slotted spoon and drain on paper towels. Pile up oysters and shrimp in the bread loaf and dig in.
This recipe yields 1 serving.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-110 broadcast 01-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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