Creole Oyster Po' Boy
Category: Southern Specialties
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Serves/Makes: 8
Ready in: < 30 minutes
- 1/3 cup cornmeal
- 1/3 cup dry bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- 2 tablespoons low-fat buttermilk
- 1 egg white
- 20 ounces standard oysters, drained
- non-stick cooking spray
- 1 loaf (1 pound size) French bread, 16\" long
- 2 cups iceberg lettuce, thinly sliced
- 24 slices tomato, thinly sliced
***CREOLE MAYONNAISE***
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon minced green onions
- 1 tablespoon minced fresh parsley
- 2 teaspoons sweet pickle relish
- 2 teaspoons Creole mustard, or other coarse-grained mustard
- 1 teaspoon capers
- 1/2 teaspoon hot sauce
Combine first 6 ingredients (cornmeal through black pepper) in a bowl; stir well. Combine buttermilk and egg white in a bowl; stir well. Dip oysters in buttermilk mixture, and dredge in cornmeal mixture. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add oysters, and cook 3 minutes on each side or until browned. For Creole Mayonnaise: Combine all ingredients in a bowl; stir well. Cut bread loaf in half horizontally, and spread Creole Mayonnaise evenly over cut sides of bread. Arrange lettuce and tomato slices over bottom half of loaf; top with oysters and top half of loaf.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.