Seafood Po' Boy

Po' Boy
w/Fried Oysters and/or Fried Shrimp

We had a N'awlin's cooking day in the kitchen, and since it was "Sandwich Week" proclaimed by someone, it just seemed appropriate to put this on the menu that day. Here is my disclaimer: I developed an allergy to seafood in my early twenties, and have not eaten it since the doctors narrowed down the cause. I have, however, served many of the seafood recipes in my restaurants for many years and carefully monitored the feedback from customers and friends. 

With that, here is a simple way to bring that traditional dish to your home anytime.

  • 1/2 lb small shrimp, peeled and divined
  • 8 oz. oysters, shelled, in liquer
  • 1 cup buttermilk (or milk with 2 tsp lemon or vinegar)
  • 1 cup All Purpose flour
  • 3/4 cup corn meal
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 4 Hoagie rolls 
  • 3 cups Canola oil or other Vegetable oil
  • Spicy mayo (1/2 cup may with 2 tbsp hot sauce of your choice)
  • Lettuce/Tomato/Avocado for garnish
Total Time: 20 minutes (plus 1/2 hour to marinate the shrimp/oysters)

Makes 4 big Po' Boys

Place oysters/shrimp in the buttermilk mixture and let sit in the refrigerator for up to 30 minutes. 

Heat oil to 360 degrees in a large heavy bottomed pot. Be sure the pot has plenty of room for splatter and oil displacement. I often use my dutch oven or a specific pot I have reserved for frying. 

Mix flour, corn meal, salt, pepper, cayenne, and paprika in a medium size bowl.

Slowly remove a few of the oysters/shrimp from the buttermilk mixture and let the excess buttermilk drip off. Place them in the flour mixture and coat thoroughly.

Let the excess flour fall off and carefully place a few of the flour covered oysters/shrimp in the oil and cook for 2- 3 minutes. Place the cooked delights on a plate with a paper towel to absorb any excess oil.

Cut the hoagie roll in half and dress with spicy mayo on both sides. Add lettuce and tomato, and finally a few each of the oysters and shrimp. 

That't it! N'awlins on a roll, Po' Boy style.

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