Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, oysters po boy. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Oysters Po Boy is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Oysters Po Boy is something that I’ve loved my whole life. They’re fine and they look wonderful.

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. This is a recipe for a classic fried oyster po' boy, a popular version of the traditional Louisiana sandwich. Use mayonnaise, a Louisiana remoulade sauce, or Come Back Sauce on the delicious fried oyster po' boys.

To begin with this particular recipe, we must first prepare a few ingredients. You can have oysters po boy using 22 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Oysters Po Boy:

1. Make ready Oysters
2. Get 24 oz oysters (canned or shucked)
3. Make ready 1 milk
4. Prepare Wet Dredge
5. Make ready 1 tbsp water
6. Prepare 2 large eggs
7. Prepare 1 tbsp milk
8. Get dry dredge
9. Take 1 cup flour
10. Get 1/2 cup cornmeal
11. Make ready 1/4 tsp cayenne pepper
12. Get 1/2 tsp black pepper
13. Take 1 tbsp paprika
14. Take 1 tbsp garlic powder
15. Get 1 tsp onion powder
16. Get 1/2 tsp thyme
17. Get 1 tbsp sea salt
18. Get 1 oil (for deep-frying)
19. Make ready 6 medium sub buns
20. Take 1 lettuce
21. Make ready tomatoes
22. Get remoulade sauce

Add the carrot and cabbages law mix and toss to combine. New Orleans's first po'-boy makers settled on a roll that is light and. Dredge oysters in cornmeal mixture, shaking off any excess. Using a slotted spoon, transfer oysters to a plate lined with paper towels; season with salt.

Steps to make Oysters Po Boy:

1. Drain oysters and cover with milk in a bowl for 30 minutes.
2. Mix the ingredients for the wet dredge in a medium sized bowl.
3. In a resealable bag add all ingredients for the dry dredge. Seal bag and shake well to mix
4. Heat oil in deep fryer to 360° F. Drain oysters from milk bath and add several at a time to the wet dredge mixing well to coat. Next transfer to the bag with the dry dredge, seal and shake to coat. Deep fry for 3 minutes and are golden brown. Transfer to paper towel to remove excess oil. Repeat step till all oysters have been deep fried.
5. To assemble. Cut buns length wise. Add a remoulade sauce to both side of bun. Place a generous amount of fried oysters on bottom half of bun. Add lettuce and tomatoes. Serve immediately while oysters are still hot. - - https://cookpad.com/us/recipes/348043-remoulade-sauce

Oyster Po'boy The oysters are fried in a spicy cornmeal breading for this classic New Orleans sandwich, the recipe for which comes from Crabby Jack's restaurant in Jefferson, Louisiana. A po' boy (also po-boy, po boy or poor boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on New Orleans French bread, known for its crisp crust and fluffy center. With more than a hundred years of memories in the walls, Parkway is a New Orleans legend.

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