Dressed Oyster Po Boys Recipes

Steps:

• Combine cornmeal and creole seasoning, dredge oysters in mixture. Pour oil in depth of 2 inches in fry pan, heat to 375. Fry oasters in batches 2 to 3 minutes, drain on wire racks. Stir togather 1/2 mayo.mustard and vinegar. stir in cabbage and set aside.
• Stir togather remaining mayo,ketchup and next 3 ingredience. Spread bottom half of rolls with mayo mixture. Layer with oysters and top with the slaw mixtrure. Cover with roll tops.

Steps:

• Mix together the cornmeal and creole seasoning in a pie plate; dredge oysters in mixture.
• Pour oil to a depth of 2 inches into a dutch oven; heat to 375°.
• Fry oysters, in 3 batches, 2-3 minutes or until golden; drain on wire racks.
• In a large bowl, stir together 1/2 cup mayonnaise, vinegar, and mustard.
• Add in cabbage; toss to combine; set slaw aside.
• Stir together the remaining 1/2 cup mayonnaise, ketchup, and next 3 ingredients.
• Spread cut sides of rolls w/ mayonnaise mixture.
• Place oysters and slaw on bottom halves of rolls; cover with roll tops.
• Serve immediately.

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:

• Put oven rack in middle position and preheat oven to 350°F.
• Lightly beat together egg, milk, 1/2 teaspoon salt, and 1 teaspoon black pepper in a bowl. Whisk together flour, 1/2 teaspoon salt, and remaining teaspoon black pepper in a shallow baking dish. Whisk together cornmeal, remaining teaspoon salt, and cayenne in another shallow baking dish.
• Dredge 8 oysters in flour, knocking off excess, then dip into egg mixture, letting excess drip off, and dredge in cornmeal mixture, knocking off excess. Transfer to a large rack, then coat remaining oysters in batches of 6 to 8 in same manner, transferring to rack.
• Heat oil in a 4-quart pot over high heat until thermometer registers 375°F.
• While oil is heating, halve bread crosswise, then cut each piece in half horizontally, cutting all the way through. Put bread halves back together and heat bread in oven (directly on oven rack) until warm, about 5 minutes.
• While bread is heating, gently drop one third of oysters into hot oil and fry, stirring occasionally, until golden, 45 seconds to 1 minute, then transfer to paper towels to drain. Fry remaining oysters in 2 batches in same manner, returning oil to 375°F between batches.
• Spread mayonnaise on cut sides of bread, then make sandwiches, topping lettuce with oysters. Halve each sandwich crosswise for a total of 4 sandwiches.

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.