Chicken Fried Oyster Po’boy Recipe
trinity herbs, chili-lime remoulade, acme torpedo roll
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Ingredients
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Po'Boy Components
Method
Preparation Steps
Prepare Oysters
Rinse oysters under cold water and pat dry with paper towels.
Dredging Station
Set up a dredging station with three bowls: one with flour seasoned with salt, black pepper, and cayenne pepper; one with beaten eggs; and one with cornmeal.
Fry Oysters
Heat oil in a deep skillet over medium-high heat. Fry the oysters in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Prepare Rolls
Slice Acme torpedo rolls in half and lightly toast them if desired.
Assemble Po'Boy
Layer fried oysters on the bottom half of the roll, top with lettuce and sliced tomatoes, and drizzle with chili-lime remoulade. Close the sandwich with the top half of the roll.