Oyster Po' Boy Recipe
this sandwich is a nod to acme oyster house in the french quarter, known as the 'peace-maker', oysters, dusted with seasoned cornmeal, flash fried, served with homemade tartar sauce, sliced tomatoes and creole cole slaw
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Ingredients
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Oyster Po' Boy Ingredients
Method
Preparation Directions
- 1
Prepare the Oysters
Rinse the oysters under cold water and pat them dry with paper towels.
- 2
Dredge the Oysters
In a shallow dish, combine cornmeal, flour, and cajun seasoning. Dip each oyster first in buttermilk, then dredge in the cornmeal mixture until well coated.
- 3
Fry the Oysters
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the oysters in batches, frying until golden brown and crisp, about 2-3 minutes per side. Remove and drain on paper towels.
- 4
Assemble the Po' Boy
Slice the French bread lengthwise. Spread a generous amount of tartar sauce on both sides. Layer in the fried oysters, sliced tomatoes, and a scoop of creole cole slaw.
- 5
Serve
Close the sandwich and cut it in half. Serve immediately with extra tartar sauce on the side.
