Oyster Poor Boy Food

SHRIMP PO'BOY

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

FRIED OYSTER PO' BOYS

Steps:

• Mix together buttermilk, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Add oysters and turn to coat; let stand 5 minutes. Meanwhile, in a shallow dish, mix together cornmeal, flour, 1 teaspoon salt, 1/2 teaspoon pepper, and a pinch of cayenne; set aside.
• In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.
• Dredge oysters in cornmeal mixture, shaking off any excess. Working in batches, quickly and carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a plate lined with paper towels; season with salt.
• Meanwhile, heat a large skillet over medium heat. Spread butter on both sides of hot dog buns and place in the skillet on their sides, turning, until evenly browned.
• Spread tartar sauce in the bottom of each bun. Top with fried oysters, and serve immediately with lemon wedges.

OYSTER PO' BOY

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.

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE 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 degrees 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 degrees 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.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

OYSTER PO BOY SLIDERS

Steps:

• For the tartar sauce: Mix together the mayonnaise, parsley, capers, mustard, onions, relish and lemon juice in a medium bowl. Set aside.
• For the coleslaw: Put the cabbage, carrots, onions and parsley in a large bowl. Mix together the sugar and vinegar in a medium bowl until the sugar is dissolved. Mix in the mayonnaise, mustard, celery salt and black pepper. Pour the dressing into the cabbage mixture and fold. Reserve.
• For the oysters: Heat the oil in a heavy-bottomed saucepan until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• Mix together the flour, salt and pepper in a shallow bowl. Put the eggs in another shallow bowl and the panko in a third. Dip the oysters first in the seasoned flour, next in the beaten egg and finally in the panko. Slip the oysters into the oil and deep-fry until golden brown; drain on paper towels.
• Putting it all together: Spread some tartar sauce on the buns. Place 2 oysters on each bottom bun, and top with lettuce and tomato. Finish with the top buns. Put some coleslaw on each plate and top with 2 more oysters.

OYSTER OR SHRIMP PO' BOYS AKA POOR BOYS (COOK'S ILLUSTRATED)

Steps:

• Prep the oysters: Mix the cornmeal, flour, salt, pepper and cayenne together in shallow container. Scoop up about 8 of the oysters using a slotted spoon. Allow the excess fluid to derain off briefly. Scatter the drained oysters across the cornmeal mixture. Shake the container to coat evenly. Transfer them to a wire rack set over a rimmed baking sheet. Repeat with the rest of the oysters.
• Heat oil in a large Dutch oven, with a candy thermometer attached to the side over high heat until it reaches 375 degrees. Slip half of the oysters carefully into the oil. Cook, stirring and prodding them to keep them from sticking together, until they are golden. It's about 2 minutes. Transfer them to a plate lined with paper towels.
• Return the oil to 375 degrees and repeat with remaining oysters.
• To make the sandwich: Hollow out the middle of the bagette pieces. Spread mayo liberally inside each hollow. Sprinkle with lemon juice. Salt and pepper it if desired. Spread the pickles and fried oysters into the bottom crusts. Top each sanddwich with some tomato slices and lettuce leaves, ending with the top bread half (-ves).
• If you want to make shrimp sandwiches, substitute 3/4 lb. medium shrimp, peeled and deveined. Toss them with 1 large egg (slightly beaten). Use that instead of the oysters in their liquor.

OYSTER PO' BOYS

Steps:

• Make chipotle mayonnaise:
• Whisk together mayonnaise, chipotle, and lemon juice and chill mixture, its surface covered with plastic wrap.
• Fry oysters:
• Heat oil in a deep heavy pot (preferably a cast-iron Dutch oven) over high heat until it registers 375°F on deep-fat thermometer, about 12 minutes.
• While oil is heating, whisk together egg, milk, and 1 teaspoon salt in a bowl. Shake cornmeal, remaining 1 1/2 teaspoons salt, and pepper in a plastic or paper bag until combined well. Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag, shaking to coat well.
• Carefully transfer to oil, knocking off excess coating, and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Coat and fry remaining oysters in same manner, returning oil to 375°F for each batch.
• Assemble sandwich:
• Halve loaf crosswise and horizontally, cutting all the way through, and spread one cut side of each piece with mayonnaise. Sandwich oysters and lettuce between bread, pressing gently.