Buffalo Oyster Po Boy Recipes

Steps:

• Dredge oysters in flour, then in beaten eggs and then in the bread crumbs. Fry oysters in pan of canola oil that's heated to 375 degrees. Remove oysters when golden brown. Place oysters on paper towel to drain. Slice hero roll and spread mustard on one side and sandwich sauce on the other. Lay cole slaw on roll. Add oysters to sandwich and serve.

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.

Steps:

• Drain the oysters. Mix the flour, corn meal and spices in a bowl, adding salt and pepper to taste. Dredge the oysters in the flour mixture to coat well.
• Meanwhile heat the vegetable oil to a depth of 1 inch in a large pan over medium high heat until it reaches 375°F Fry the oysters until golden brown, remove and drain on paper towels.
• Mix the mayonnaise and chipotle pepper until well combined. Heat the butter and Frank's Hot sauce just until butter is melted and well combined.
• Spread some mayonnaise mixture on both halves of the buns and spread some lettuce on the bottom half of the buns. Pour the hot sauce mixture into a bowl large enough to hold the oysters and add the oysters, tossing them to coat with the sauce.
• Divide the oysters equally amongst the buns and serve hot.

Steps:

• Preheat oven to 400 degrees. Melt butter in a saucepan with garlic. Puree in a food precessor; set aside. Remove some of the bread from inside rolls. Place rolls on a baking sheet, cut sides up; set aside.
• Whisk flour, powdered milk, cayenne, salt, and herbs in a bowl; season with pepper. Dredge oysters in mixture. Heat 1 inch oil in a large skillet over medium-high heat. Meanwhile, spoon 2 teaspoons garlic butter over each roll. Bake until golden brown, about 5 minutes.
• Fry oysters in batches until golden brown, 30 to 45 seconds per side. Transfer to paper towels. Sandwich oysters, arugula, anchovies, and lemon with rolls.

Steps:

• Melt butter in medium saucepan; stir in flour.
• Cook over medium heat, stirring constantly, until flour browns, about 4 minutes.
• Add onion and bell pepper.
• Cook over medium heat, stirring constantly, about 5 minutes; gradually stir in broth.
• Add Worcestershire sauce, Tabasco and thyme; stir constantly until mixture boils and thickens.
• Cut a thin slice from top of each roll; scoop out soft insides.
• 7. Arrange meat on each roll; spoon gravy over meat and replace tops on rolls.

Steps:

• Make the remoulade: Stir together all ingredients; refrigerate for 20 minutes.
• Meanwhile, preheat oven to 400 degrees. Make the oysters: Bake cornmeal on a rimmed baking sheet, stirring halfway through, until pale gold, 10 to 12 minutes. (It may begin to smoke.) Let cool. Transfer to a bowl; stir in cayenne.
• Heat baking sheet on lower rack of oven for 5 minutes. Meanwhile, whisk whites until frothy but still loose, 1 to 1 1/2 minutes. Add oysters, and mix to coat completely. Dredge each oyster in cornmeal mixture, shaking off any excess; transfer to a plate. (You should use only about 1/2 cup cornmeal.) Generously coat oysters with cooking spray.
• Line warmed baking sheet with parchment. Transfer oysters, sprayed side down, to sheet. Coat generously with cooking spray. Bake until cooked through and just turning golden brown, 7 to 8 minutes; transfer to a plate.
• Preheat broiler with rack in top position. Toast buns, split side up, until golden brown, about 1 minute. Divide remoulade evenly among bun halves. Sandwich oysters and lettuce between buns. Serve warm.