Oyster Or Shrimp Po Boys Aka Poor Boys Cooks Illustrated Recipes

SHRIMP AND OYSTER PO' BOYS

Steps:

• In a large bowl, soak the oysters and shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minutes. In a shallow dish, whisk, together the cornmeal, onion powder, garlic powder, paprika and cayenne.
• In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
• Drain the oysters and shrimp and toss them in the seasoned cornmeal. Working in batches, fry the oysters and shrimp until golden and crispy, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, to taste.
• Split the rolls and smear with Creole mayonnaise. Line with plenty of shredded lettuce and tomato slices. Top with fried oysters and shrimp. Cut each roll into 2 to 3 pieces. Serve with hot sauce and a wedge of lemon.
• Combine all the ingredients well in a large mixing bowl. Cover and refrigerate until ready to use.

OYSTER PO' BOY

Steps:

• For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
• For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
• Heat the oil to 350 degrees F in a large cast-iron skillet.
• Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
• For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
• Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
• In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

SHRIMP PO' BOYS

Steps:

• In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth. , In a small bowl, beat egg whites until stiff peaks form; fold in batter., Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne, Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp.

SHRIMP PO' BOYS

Steps:

• Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
• Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

OYSTER PO'BOY

Steps:

• For the tartare sauce, finely chop the capers, cornichons and the parsley leaves, then mix with the mayonnaise, lemon zest and juice.
• In a large, deep saucepan, heat the oil to 180ºC. If you don't have a thermometer, carefully lower in a small piece of bread; if it bubbles to the surface, the oil is ready. While it's heating, and while you're cooking with it, always keep an eye on hot oil and be careful around it, as it can burn badly.
• While the oil is heating, make the batter. Whisk the yolks into 350ml of iced water, then stir in the flours - don't whisk till it's completely smooth, you want a few lumps.
• Add the oysters to coat, then gently shake off the excess.
• In batches, carefully lower the oysters into the hot oil and cook till golden brown and crisp on all sides.
• Remove with a slotted spoon, drain on kitchen paper, then sprinkle with paprika and sea salt.
• To assemble your po' boys, slice open the rolls, halve the tomatoes and peel the cucumber into strips.
• Spoon tartare sauce on the bottom of your rolls, then add salad leaves, tomatoes and cucumber.
• Top with the hot oysters, and spoon on a little more tartare sauce. Eat immediately, with a pint of cold Guinness.

OYSTER OR SHRIMP PO' BOYS AKA POOR BOYS (COOK'S ILLUSTRATED)

Steps:

• Prep the oysters: Mix the cornmeal, flour, salt, pepper and cayenne together in shallow container. Scoop up about 8 of the oysters using a slotted spoon. Allow the excess fluid to derain off briefly. Scatter the drained oysters across the cornmeal mixture. Shake the container to coat evenly. Transfer them to a wire rack set over a rimmed baking sheet. Repeat with the rest of the oysters.
• Heat oil in a large Dutch oven, with a candy thermometer attached to the side over high heat until it reaches 375 degrees. Slip half of the oysters carefully into the oil. Cook, stirring and prodding them to keep them from sticking together, until they are golden. It's about 2 minutes. Transfer them to a plate lined with paper towels.
• Return the oil to 375 degrees and repeat with remaining oysters.
• To make the sandwich: Hollow out the middle of the bagette pieces. Spread mayo liberally inside each hollow. Sprinkle with lemon juice. Salt and pepper it if desired. Spread the pickles and fried oysters into the bottom crusts. Top each sanddwich with some tomato slices and lettuce leaves, ending with the top bread half (-ves).
• If you want to make shrimp sandwiches, substitute 3/4 lb. medium shrimp, peeled and deveined. Toss them with 1 large egg (slightly beaten). Use that instead of the oysters in their liquor.

SHRIMP AND OYSTER PO' BOY

Steps:

• Heat oil to 375 °F in a dutch oven deep enough to completely cover shrimp and oysters. Place 1 cup of flour in a bowl and add 2 tablespoons House seasoning. In another bowl, beat 3 eggs and add hot sauce. Dredge shrimp in egg mixture and flour mixture and drop into hot oil one at a time. Fry until light brown (do not over cook). Lightly flour oysters and drop one at a time into hot oil. Fry until golden brown. To assemble sandwich, spread both insides of bread with tartar sauce. On the bottom piece, place shredded lettuce and sliced tomato. Add salt, pepper and garlic powder to taste. Place oysters on top of tomato. Place another layer of shredded lettuce and then place shrimp on top. Top that with bread and toothpick to hold sandwich together.
• Tarter Sauce:
• In a bowl, combine chopped onion, pickle, mayonnaise, and 1/2 teaspoon House Seasoning and mix well.

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'BOY

Steps:

• Heat oil to 360 degrees.
• In a small bowl, combine buttermilk, egg, and hot sauce.
• In a medium bowl, combine cornmeal, flour, and cajun seasoning.
• Pat oysters dry with a paper towel. Dip oysters in buttermilk mixture, then coat with cornmeal mixture. Drop into oil 6-10 at a time, being careful not to crowd. Give the oil time to heat back up between batches.
• Let oysters cook 2-3 minutes (depending on size) and pull out when golden brown. Put on paper towels to drain.
• Assemble sandwiches with lettuce, tomatoes, oysters, and remoulade sauce.