Fried oyster po' boys

1 servings

Ingredients

Quantity Ingredient
1 cup Mayonnaise
¼ cup Minced sweet pickle
1 Hard-boiled large egg; forced through a
; coarse sieve
2 tablespoons Minced shallot
2 tablespoons Drained bottled capers
½ teaspoon Crumbled dried tarragon
2 tablespoons Creole or Dijon mustard
2 tablespoons Minced fresh parsley leaves
1 teaspoon Fresh lemon juice
24 Shucked oysters; drained
Yellow cornmeal; seasoned with
; freshly ground
; black pepper and
; cayenne, for
; coating
Vegetable oil for deep-frying
2 Loaves soft-crusted French bread
Sliced tomatoes
Shredded iceberg lettuce

Directions

FOR TARTAR SAUCE

Make tartar sauce:

In a small bowl stir together sauce ingredients.

In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1½ inches of oil to 375F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 ½ minutes.

Transfer oysters with a slotted spoon to paper towels to drain.

Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.

Makes 4 sandwiches.

Gourmet May 1994

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Converted by MM_Buster v2.0l.

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