Amys Pan Fried Oyster Poboys With Creole Mayo Recipes

OYSTER PO' BOYS

Steps:

• Make chipotle mayonnaise:
• Whisk together mayonnaise, chipotle, and lemon juice and chill mixture, its surface covered with plastic wrap.
• Fry oysters:
• Heat oil in a deep heavy pot (preferably a cast-iron Dutch oven) over high heat until it registers 375°F on deep-fat thermometer, about 12 minutes.
• While oil is heating, whisk together egg, milk, and 1 teaspoon salt in a bowl. Shake cornmeal, remaining 1 1/2 teaspoons salt, and pepper in a plastic or paper bag until combined well. Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag, shaking to coat well.
• Carefully transfer to oil, knocking off excess coating, and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Coat and fry remaining oysters in same manner, returning oil to 375°F for each batch.
• Assemble sandwich:
• Halve loaf crosswise and horizontally, cutting all the way through, and spread one cut side of each piece with mayonnaise. Sandwich oysters and lettuce between bread, pressing gently.

FRIED OYSTER PO' BOYS

Steps:

• Make tartar sauce:
• In a small bowl stir together sauce ingredients.
• In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375°F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.
• Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.

OYSTER PO'BOY WITH ANITA'S REMOULADE

Steps:

• For the remoulade: In a medium bowl, whisk together the mayonnaise, parsley, lemon juice, Creole Mustard, garlic, Creole seasoning, paprika, tomato paste and celery. Season with salt and pepper and set aside until ready to serve.
• For the po'boys: Mix together the flour, cornmeal, Creole seasoning, pepper and salt. Dredge the oysters through the flour mixture. Shake off any excess flour, and rest the oysters on a plate.
• Fill a cast-iron skillet or heavy-bottomed pan with 1-inch oil. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. Fry the oysters until golden and crispy, turning as they cook to ensure even color, about 2 minutes. Drain on a paper-towel-lined plate.
• Spread each side the rolls with some remoulade. Divide the oysters between the rolls. Top with some lettuce and tomatoes to serve.
• In a medium saucepan add 1/2 to 1 cup water, the vinegar, mustard seeds and garlic. Bring to a boil and reduce the heat to a simmer. Cook at a simmer for 30 minutes.
• Remove the saucepan from the heat and, while still hot, mix in the whole-grain mustard, honey, mustard, horseradish, sugar, salt and cayenne. Refrigerate until cool.

SHRIMP AND OYSTER PO'BOY

Steps:

• Cut the French bread in half, crosswise. then cut both of the pieces horizontally in half. Spread the mayo on the bread. Arrange the tomatoes and lettuce on the bottom halves of the bread.
• Put enough oil into a large and heavy-bottomed pot (or electric deep-fryer) to come up halfway on the sides and then heat the oil over high heat until it reaches 360 degrees F. (Be careful!).
• Mix the cornmeal with the Creole seasoning and then add the oysters and shrimp, toss to coat. Shake off any excess breading.
• In batches (no crowding), carefully deep-fry the seafood, turning frequently, until they get a nice golden brown, about 2 minutes. Use a slotted spoon to transfer the seafood to paper towels to drain. Repeat until you've cooked all the seafood.
• Put the warm oysters and shrimp on top of the lettuce and tomatoes, season to taste with the hot sauce and top with the bread tops. Enjoy!