↞ recipe box start page
Category: Sandwiches
Prep Time: Cook Time: Total Time:
3-4 cups vegetable oil for deep frying
16 medium size oysters, shucked and drained
2-3 tbsp all-purpose flour
1 cup cornmeal
11/4 tsp salt
3/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1 loaf round Italian bread
Optional Toppings
1 tbsp Bayou Blend (recipe follows)
Store-bought or homemade Tartar Sauce (recipe follows)
Store-bought or homemade Cocktail Sauce (recipe follows)
Arugula leaves, washed and dried
Pepperoncini, julienned
Celery heart, washed and roughly chopped
Sicilian green olives, pitted and chopped
Red and yellow bell peppers, julienned
In a heavy 2 quart (2 l) saucepan, pre-heat the vegetable oil to 350. You need at least 1 1/2 inches (4 cm) of oil in the saucepan.
In a bowl, mix together the oysters and flour until sticky and gummy. In another bowl stir together the cornmeal, salt, pepper and cayenne pepper. Coat the oysters in the seasoned cornmeal and shake off the excess.
Put only 8 of the oysters in the hot oil and cook until golden brown and just cooked through, no more than 1 1/2 minutes. Transfer to a paper towel-lined plate. At this point while they are still hot, sprinkle on the Big D’s Bayou Blend (see recipe) if you wish to use it. Repeat this process with the remaining 8 oysters.
To assemble, cut the bread round in half horizontally. Hollow the bread out a little by removing some of the bread from the inside of both the bottom and top halves. On both sides of the bread, spread any or all of the optional sauces you wish to use, arrange the oysters on the bottom half of the bread and add any of the optional toppings listed. Put the top half back on. Press down firmly to adhere all the ingredients together. Cut into 4 wedges and serve immediately. Serves 4
BAYOU BLEND
2 tbsp granulated garlic
2 tbsp onion powder
1 tbsp dried thyme
1 tbsp dried oregano
2 tbsp paprika
1 tbsp cayenne
2 tbsp kosher salt
1 tbsp black pepper
Place all of the ingredients in a spice grinder and pulse a few times to a powder-like consistency. Store in a dry air-tight container. Makes about 3/4 cup
view more member recipes
FRIED OYSTER PO BOY
view my recipes
print
save
Category: Sandwiches
Prep Time: Cook Time: Total Time:
3-4 cups vegetable oil for deep frying
16 medium size oysters, shucked and drained
2-3 tbsp all-purpose flour
1 cup cornmeal
11/4 tsp salt
3/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1 loaf round Italian bread
Optional Toppings
1 tbsp Bayou Blend (recipe follows)
Store-bought or homemade Tartar Sauce (recipe follows)
Store-bought or homemade Cocktail Sauce (recipe follows)
Arugula leaves, washed and dried
Pepperoncini, julienned
Celery heart, washed and roughly chopped
Sicilian green olives, pitted and chopped
Red and yellow bell peppers, julienned
In a heavy 2 quart (2 l) saucepan, pre-heat the vegetable oil to 350. You need at least 1 1/2 inches (4 cm) of oil in the saucepan.
In a bowl, mix together the oysters and flour until sticky and gummy. In another bowl stir together the cornmeal, salt, pepper and cayenne pepper. Coat the oysters in the seasoned cornmeal and shake off the excess.
Put only 8 of the oysters in the hot oil and cook until golden brown and just cooked through, no more than 1 1/2 minutes. Transfer to a paper towel-lined plate. At this point while they are still hot, sprinkle on the Big D’s Bayou Blend (see recipe) if you wish to use it. Repeat this process with the remaining 8 oysters.
To assemble, cut the bread round in half horizontally. Hollow the bread out a little by removing some of the bread from the inside of both the bottom and top halves. On both sides of the bread, spread any or all of the optional sauces you wish to use, arrange the oysters on the bottom half of the bread and add any of the optional toppings listed. Put the top half back on. Press down firmly to adhere all the ingredients together. Cut into 4 wedges and serve immediately. Serves 4
BAYOU BLEND
2 tbsp granulated garlic
2 tbsp onion powder
1 tbsp dried thyme
1 tbsp dried oregano
2 tbsp paprika
1 tbsp cayenne
2 tbsp kosher salt
1 tbsp black pepper
Place all of the ingredients in a spice grinder and pulse a few times to a powder-like consistency. Store in a dry air-tight container. Makes about 3/4 cup
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fried Oyster With Tarragon Tartar Sauce
by sgre52160
Tarragon Tartar Sauce: 1 cup mayonnaise 3 shallots, chopped 1 tbsp tarragon vinegar 2 tbsp fresh tarragon, chopped 2 tbsp capers Oysters: 4 cups peanut oil, for frying 1 pint (approximat
by sgre52160
Tarragon Tartar Sauce: 1 cup mayonnaise 3 shallots, chopped 1 tbsp tarragon vinegar 2 tbsp fresh tarragon, chopped 2 tbsp capers Oysters: 4 cups peanut oil, for frying 1 pint (approximat
Stir Fried Beef & Broccoli With Oyster Sauce
by sgre52160
1 1/2 lbs beef sirloin tip, thinly sliced 1 egg white 1/4 cup rice wine 1 tbsp plus 1 tsp dark soy sauce 2 tsp cornstarch 1 tsp baking soda 5-6 cups small broccoli florets, about 3/4 lb
by sgre52160
1 1/2 lbs beef sirloin tip, thinly sliced 1 egg white 1/4 cup rice wine 1 tbsp plus 1 tsp dark soy sauce 2 tsp cornstarch 1 tsp baking soda 5-6 cups small broccoli florets, about 3/4 lb
Oyster Rockfeller Soup Garnished With Crisp Bacon And Fried Oysters
by sgre52160
4 oz bacon, chopped 1 tbsp butter 1/2 cup finely chopped onions Sat and white pepper 2 tsp chopped garlic 2 cups heavy cream 3 dozen freshly shucked oysters, with the liquor 4 cups fresh spinac
by sgre52160
4 oz bacon, chopped 1 tbsp butter 1/2 cup finely chopped onions Sat and white pepper 2 tsp chopped garlic 2 cups heavy cream 3 dozen freshly shucked oysters, with the liquor 4 cups fresh spinac
view more member recipes