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| Home -> [Exotic, Sandwiches, Seafood] -> [Oyster po'boy Recipe] |
Oyster po'boy
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Exotic, Sandwiches, Seafood |
Rating: |
0 |
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Ingredients:
| | LISA CRAWLEY/TEASPOON | | 1/4
| cup | Reg. or Reduced Cal. Mayo. | | 2
| tsp | Fresh Lemon Juice | | 1
| tsp | Lemon Peel, minced | | 2
| | Long Fr. Rolls, split horiz. | | | -lightly toasted | | | Vegetable Oil, for frying | | 1/3
| cup | Yellow Cornmeal | | 1/4
| tsp | Cayenne Pepper | | 8
| oz | Jar Oysters, drained, lg. | | | -oysters cut into 1" pieces | | 1
| cup | Iceberg Lettuce, shredded | | | Salt and Pepper, to taste |
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Procedures:
| 1 | Combine mayo, lemon juice and lemon peel in sm. | | 2 | Bowl. | | 3 | Season to taste w/ salt and pepper. | | 4 | (can be prepared one day ahead. | | 5 | Cover and refrigerate). | | 6 | Pull out some bread from bottom half of each roll to form shallow pocket. | | 7 | Spread mayo. | | 8 | In pockets. | | 9 | Pour oil in med. skillet to depth of ?inch. | | 10 | Heat 5 min. over med. heat. | | 11 | Blend cornmeal and cayenne pepper in sm. | | 12 | Bowl; season w/ salt and pepper. | | 13 | Roll oysters in cornmeal mixture to coat. | | 14 | Fry oysters until golden brown, about 2 min. per side. | | 15 | Transfer oysters to paper towels and drain. | | 16 | Arrange oysters in bottom halves of rolls. | | 17 | Top w/ shredded lettuce. | | 18 | Place top of each roll over lettuce and serve. | | 19 | May be doubled. |
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