Ingredients with Measurements:
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 cup buttermilk
- 1 egg
- 1 lb shucked oysters
- Vegetable oil for frying
- 4 hoagie rolls
- 1/2 cup mayonnaise
- 1 tbsp hot sauce
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Lettuce, tomato, and pickles for serving
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs or slotted spoon for removing oysters from oil
Step-by-step instructions:
1. In a shallow dish, whisk together the flour, cornmeal, salt, black pepper, paprika, and cayenne pepper.
2. In another shallow dish, whisk together the buttermilk and egg.
3. Dip each oyster into the buttermilk mixture, then coat in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Fry the oysters in batches until golden brown and crispy, about 2-3 minutes per batch. Use tongs or a slotted spoon to remove the oysters from the oil and place them on a paper towel-lined plate to drain excess oil.
6. In a small bowl, whisk together the mayonnaise, hot sauce, lemon juice, garlic powder, salt, and black pepper to make the sauce.
7. Toast the hoagie rolls and spread the sauce on both sides.
8. Add lettuce, tomato, and pickles to the rolls, then top with the fried oysters.
9. Serve the oyster po' boy baskets immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Oil temperature for frying: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 562
Fat: 32g
Saturated Fat: 5g
Cholesterol: 176mg
Sodium: 1713mg
Carbohydrates: 44g
Fiber: 3g
Sugar: 4g
Protein: 23g
Substitutions for ingredients:
- Instead of shucked oysters, you can use shrimp or catfish.
- Instead of buttermilk, you can use regular milk or even beer.
- Instead of hoagie rolls, you can use French bread or baguette.
Variations:
- Add sliced avocado or bacon to the sandwich.
- Use a different type of hot sauce or add more spices to the sauce.
- Serve the oysters on a bed of lettuce as a salad instead of in a sandwich.
Tips and tricks:
- Make sure the oil is hot enough before frying the oysters to ensure they are crispy.
- Drain excess oil from the oysters on a paper towel-lined plate to prevent them from becoming soggy.
- Toast the rolls before assembling the sandwich to add extra crunch.
Storage instructions:
The oysters are best served immediately and should not be stored.
Reheating instructions:
The oysters should not be reheated.
Presentation ideas:
Serve the oyster po' boy baskets on a platter with a side of fries or coleslaw.
Garnishes:
Garnish the sandwich with chopped parsley or green onions.
Pairings:
Pair the oyster po' boy baskets with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the oyster po' boy baskets with fries, coleslaw, or potato salad.
Troubleshooting advice:
If the oysters are not crispy, the oil may not be hot enough. If they are burning, the oil may be too hot.
Food safety advice:
Make sure the oysters are fresh and properly stored before using. Use caution when frying with hot oil.
Food history:
The po' boy sandwich originated in Louisiana and typically consists of meat or seafood served on a French bread roll.
Flavor profiles:
The oyster po' boy basket is crispy, savory, and slightly spicy with a creamy sauce.
Serving suggestions:
Serve the oyster po' boy baskets as a casual lunch or dinner.
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Region: American