Dressed Oyster Poboys Recipes

OYSTER PO' BOYS

Steps:

• Heat oven to 350º.
• Lightly beat egg, milk, 1/2 teaspoons salt, and 1 teaspoons black pepper in a bowl.
• Mix flour, 1/2 teaspoons salt, and 1 teaspoons black pepper in a shallow baking dish.
• Mix cornmeal, 1 teaspoons salt, and cayenne pepper in another small baking dish.
• Dredge 8 oysters in flour, knocking off excess, then dip into egg mixture, letting excess drip off. Then dredge in cornmeal mixture, knocking off excess. Transfer to a rack or plate until frying. Repeat with remaining oysters in batches of 6-8, until they are all done.
• Heat oil in a 4-qt. pot over high heat to 375º.
• While oil is heating, cut bread into 4 equal portions (half and half again) then split horizontally all the way through. Put bread in oven, directly on the rack, until warm - about 5 minute.
• While bread is heating, gently drop 1/3 of the oysters into the hot oil and fry, stirring occasionally, until golden - about 45-60 sec. Transfer to papertowels to drain. Fry remaining oysters in the same manner and small batches.
• Spread bread with mayonnaise topping with lettuce and TONS of oysters.

DRESSED OYSTER PO BOYS

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.

DRESSED OYSTER PO-BOYS

Steps:

• Dip drained oysters in seasoned corn flour and fry quickly in very hot oil; drain on paper towels. Heat French bread in oven just enough to get hot-do not toast. Split and spread with mayonnaise. Cover with hot oysters, tomatoes, lettuce, and a few pickles. Put top half on and mash it down with your palm; cut in 6-inch slices. Offer ketchup, cocktail sauce, and tabasco. Editor's Extra: This works just as well with shrimp, crawfish, catfish, softshell crab . . . whatever you want.