Castnet's Oyster Po'Boy
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
45
Sourness
31
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
5 cups
Yellow Corn Flour1
PickleDirections:
1
Preheat the oil to 350 degrees F in a deep-fryer or large pot
2
Make a large mound with the yellow corn flour
3
Using a sieve, drain the freshly shucked oysters of excess fluid and place on top of the flour mound
4
Coat the oysters completely with the yellow flour, making sure there are no wet spots on the oysters themselves
5
Sift any excess flour from the oysters and place into the fryer
6
Deep fry until golden brown, about 3 minutes
7
Remove and dust with the seasoning salt
8
Cut the baguette into 2 separate pieces
9
Spread mayo on half of the baguette (and ketchup and hot sauce, if using) and layer with some lettuce, tomatoes and then some pickles
10
Place the fried oysters on the other side of the baguette, before joining the 2 halves
11
Cut each baguette in half again and serve