Po Boy Pie Recipes

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OYSTER PO' BOY



Oyster Po' Boy image

Provided by Guy Fieri

Time 1h20m

Yield 4 servings

Number Of Ingredients 36

1 cup buttermilk
1 egg, beaten
2 tablespoons hot pepper sauce (recommended: Crystal)
1 teaspoon dried basil
1 teaspoon granulated garlic
1 teaspoon ground white pepper
16 medium-size oysters, shucked, liquid reserved
1/2 cup panko breadcrumbs
1/4 cup cornmeal
1/4 cup flour
2 tablespoons dried basil
2 tablespoons granulated garlic
1 teaspoon cayenne pepper
2 to 3 teaspoons sea salt, divided
1 teaspoon fresh cracked black pepper
1/2 teaspoon hot paprika
1 1/2 cups canola oil
1 to 2 teaspoons sea salt
4 soft French or hoagie rolls, split
3 tablespoons butter, softened
Miss Dixie's Remoulade, recipe follows
1 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discarded
2 to 3 heirloom tomatoes, sliced 1/4-inch thick
1/2 cup thin sliced dill deli-style pickles
2/3 cup mayonnaise
1/3 cup loosely packed Italian flat-leaf parsley
2 tablespoons Memphis-style BBQ sauce
2 tablespoons Creole-style mustard
1 teaspoon Sriracha sauce
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
2 green onions, ends trimmed, roughly chopped
1 lemon, juiced
1 medium Anaheim pepper, roughly chopped
1/3 large red bell pepper, seeds removed
1/2 stalk celery

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 AND OYSTER PO'BOYS



Shrimp and Oyster Po'Boys image

Many fans of the po'boy say these beloved sandwiches were created as a way to feed workers during a 1929 transit strike in New Orleans. Technically, anything can go inside, but a combo of oysters and shrimp is a local favorite.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

1 cup buttermilk
2 tablespoons plus 2 teaspoons Louisiana-style hot sauce
20 medium shrimp (about 6 ounces), peeled and deveined
12 medium oysters (1 to 1 1/2 pounds), shucked and drained
1/2 cup mayonnaise
2 tablespoons dill pickle relish
2 tablespoons Creole mustard
1 tablespoon fresh lemon juice, plus wedges for serving
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Vegetable oil, for frying
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon Cajun seasoning
Kosher salt and freshly ground pepper
4 hoagie or French-style soft rolls, split
Sliced tomatoes and shredded iceberg lettuce, for topping

Steps:

  • Combine the buttermilk and 2 tablespoons hot sauce in a medium bowl. Add the shrimp and oysters and toss to coat. Cover and refrigerate 30 minutes. Meanwhile, make the rémoulade: Combine the mayonnaise, relish, mustard, lemon juice, remaining 2 teaspoons hot sauce, the paprika and garlic powder in a small bowl. Refrigerate until ready to use.
  • Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Combine the flour, cornmeal, Cajun seasoning and 1/2 teaspoon each salt and pepper in a shallow baking dish. Remove the shrimp and oysters from the buttermilk one at a time and add to the flour mixture, rolling to fully coat; remove to a plate. Working in 3 batches, add the shrimp and oysters to the hot oil and fry until golden brown, about 3 minutes; return the oil to 350˚ F between batches. Remove to a rack set on a baking sheet. Season lightly with salt.
  • Assemble the sandwiches: Spread about 2 tablespoons rémoulade inside the rolls, then add some tomato slices and a handful of shredded lettuce to each. Add the fried shrimp and oysters, then drizzle with more rémoulade. Serve with the lemon wedges.

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