Regional American Recipes
Cajun and Creole Recipes
Oyster Po-Boy
Makes 4 servings.
1 cup yellow cornmeal
1 teaspoon cayenne pepper
1 teaspoon salt
1 pint oysters (about 16 large), drained
Vegetable oil for deep-frying
1 large or 2 small baguettes
1/2 cup tartar sauce
2 tomatoes, thinly sliced
3 cups shredded iceberg lettuce
Tabasco sauce
On a large plate, combine cornmeal, cayenne pepper and salt. Add oysters
and coat completely, shaking to remove excess. In a deep pan, heat 1 1/2 inches
oil to 375 degrees F. Fry oysters in batches of six or so, stirring occasionally,
until golden and just cooked through, about 1 to 2 minutes. Transfer with a
slotted spoon to paper towels to drain.
Halve baguettes horizontally and spread tartar sauce on the cut sides. Evenly
place tomatoes, lettuce and oysters on bottoms of bread. Season with Tabasco
to taste. Top with remaining bread and press together. Cut into 4 pieces and
serve immediately.
Per serving: 431 calories (percent of calories from fat, 58), 10 grams
protein, 38 grams carbohydrates, 4 grams fiber, 28 grams fat, 55 milligrams
cholesterol, 621 milligrams sodium
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