Ingredients: |
Ingredients: 12-16 shucked oysters
1 cup plus 1 tablespoon milk
2 eggs, lightly beaten
1 tablespoon water
1/2 teaspoon white vinegar
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne
Vegetable oil
2 hoagie rolls
Mixed lettuce greens
Wedges of lemon
1 1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon capers
1 tablespoon pickle juice
1 teaspoon prepared horseradish
1 teaspoon ground mustard seeds
1 garlic clove, smashed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon Frank’s Red Hot sauce
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Directions: |
Directions:For the oysters:
Drain the shucked oysters then soak them in 1 cup of milk for 15 minutes, then drain. Meanwhile, in a medium-sized bowl combine eggs, 1 tablespoon milk, water, and vinegar. In a large brown bag combine flour, cornmeal, salt, pepper, and cayenne. In a medium-sized, heavy-bottomed pot over medium-high heat, start to heat the vegetable oil. Pour drained oysters into the liquid mixture. Use a fork to transfer oysters to the bag of combined dry ingredients and shake. When the oil has reached 360 degrees, carefully submerge 4-5 oysters in the hot pot. Do not overcrowd. Fry for 3 minutes, turning once. Drain on a paper bag or paper towels.
For the remoulade:
Zip all ingredients together in a food processor and chill for at least an hour before serving.
To serve, split open the hoagie rolls and spread both sides with remoulade. Add 6-8 oysters to each roll and cover with a layer of lettuce. Serve with a squeeze of lemon. |
This recipe for Oyster Po Boy Sandwiches with Spicy Remoulade is from