Deep Fried Oyster Po Boy Sandwiches With Spicy Remoulade Sauce Food

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE RECIPE - (4.7/5)

Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce Recipe - (4.7/5) image

Provided by á-81356

Number Of Ingredients 23

Ingredients

REMOULADE SAUCE:
32 ounces shucked oysters
1 cup plus 1 tablespoon milk
1 tablespoon water
1/4 teaspoon cayenne pepper
2 eggs
1 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon freshly ground black pepper
kosher salt
vegetable oil, for frying
4 (6-inch) hoagie loaves
4 leaves romaine lettuce
1 to 2 lemons
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce

Steps:

Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix. In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360°F. Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360°F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters. To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving. REMOULADE SAUCE: Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

OYSTER PO' BOY

Oyster Po' Boy image

Provided by Guy Fieri

Time 1h20m

Yield 4 servings

Number Of Ingredients 36

Ingredients

1 cup buttermilk
1 egg, beaten
2 tablespoons hot pepper sauce (recommended: Crystal)
1 teaspoon dried basil
1 teaspoon granulated garlic
1 teaspoon ground white pepper
16 medium-size oysters, shucked, liquid reserved
1/2 cup panko breadcrumbs
1/4 cup cornmeal
1/4 cup flour
2 tablespoons dried basil
2 tablespoons granulated garlic
1 teaspoon cayenne pepper
2 to 3 teaspoons sea salt, divided
1 teaspoon fresh cracked black pepper
1/2 teaspoon hot paprika
1 1/2 cups canola oil
1 to 2 teaspoons sea salt
4 soft French or hoagie rolls, split
3 tablespoons butter, softened
Miss Dixie's Remoulade, recipe follows
1 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discarded
2 to 3 heirloom tomatoes, sliced 1/4-inch thick
1/2 cup thin sliced dill deli-style pickles
2/3 cup mayonnaise
1/3 cup loosely packed Italian flat-leaf parsley
2 tablespoons Memphis-style BBQ sauce
2 tablespoons Creole-style mustard
1 teaspoon Sriracha sauce
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
2 green onions, ends trimmed, roughly chopped
1 lemon, juiced
1 medium Anaheim pepper, roughly chopped
1/3 large red bell pepper, seeds removed
1/2 stalk celery

Steps:

For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
Heat the oil to 350 degrees F in a large cast-iron skillet.
Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

PO' BOY REMOULADE SAUCE

Po' Boy Remoulade Sauce image

This sauce is perfect for any seafood dish. Excellent for shrimp po' boys. Serve with fried shrimp on a toasted hoagie roll with shredded lettuce and tomato.

Provided by Christina Tabaretti

Categories Sauces

Time 10m

Yield 10

Number Of Ingredients 11

Ingredients

½ cup mayonnaise
3 tablespoons Creole or spicy brown mustard
2 tablespoons ketchup
1 tablespoon chopped fresh chives
1 tablespoon minced fresh parsley
1 teaspoon minced garlic
½ teaspoon Worcestershire sauce
⅛ teaspoon freshly squeezed lemon juice
⅛ teaspoon ground paprika
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste

Steps:

Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.

Nutrition Facts : Calories 87 calories, Carbohydrate 1.6 g, Cholesterol 4.2 mg, Fat 9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 157.3 mg, Sugar 0.8 g

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