Deep-Fried Oyster Po' Boy Sandwiches With Spicy Remoulade Sauce
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
910 g
Oyster (shucked)1 cup
Milk (plus 1 tablespoon)1 tbsp
Water1 tsp
Cayenne Pepper2
Eggs1 cup
All-Purpose Flour1.25 cups
Mayonnaise1 cup
Ground Mustard (stone-)1 clove
Garlic (clove, smashed)1 tbsp
Pickle Juice1 tbsp
Capers1 tsp
Prepared Horseradish1 tsp
Hot PaprikaDirections:
1
Chill until ready to serve
2
Special equipment: brown paper bag; a food processor Drain the oysters and place in a small bowl
3
Cover with 1 cup milk and let soak for 15 minutes
4
In a medium bowl, whisk together remaining milk, water, cayenne and eggs
5
Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix
6
In a large heavy-bottomed pot, pour enough oil to fill the pan halfway
7
Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F
8
Drain the oysters from the milk
9
In batches dip oysters in the egg mixture then drop in the paper bag
10
Close and shake
11
Remove to a plate and repeat with the rest of the oysters
12
When oil is at 360 degrees F, fry oysters in batches
13
Do not overcrowd
14
Cook turning once until golden brown and cooked through, about 3 minutes
15
Remove to a paper towel
16
Repeat with remaining oysters
17
To serve, cut sandwich loaves in half horizontally
18
Slather a generous amount of Spicy Remoulade Sauce on the inside
19
Place a lettuce leaf inside and fill generously with oysters
20
Squeeze fresh lemon juice over oysters just before serving
21
Place all ingredients into a food processor and blend until smooth