FRIED OYSTER RECIPES RECIPES

Name: Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce
Prep time: 30 min
Cook time: 9 min
Total time: 54 min
Yield: 4 sandwiches
Ingredients: 32 ounces shucked oysters; 1 cup plus 1 tablespoon milk; 1 tablespoon water; 1/4 teaspoon cayenne pepper; 2 eggs; 1 cup all-purpose flour; 1/2 cup cornmeal (recommended: Indian Head); 1/2 teaspoon freshly ground black pepper; Kosher salt; Vegetable oil, for frying; Four 6-inch hoagie loaves; Remoulade Sauce, recipe follows; 4 leaves romaine lettuce; 1 to 2 lemons; 1 1/4 cups mayonnaise; 1/4 cup stone-ground mustard; 1 clove garlic clove, smashed; 1 tablespoon pickle juice; 1 tablespoon capers; 1 teaspoon prepared horseradish; 1/4 teaspoon cayenne pepper; 1/4 teaspoon hot paprika; 1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOU…

Deep-fried Oyster Po' Boy Sandwiches with Spicy Remou… image

Provided by Sunny Anderson

Categories main-dish

Total Time 54 minutes

Prep Time 30 minutes

Cook Time 9 minutes

Yield 4 sandwiches

Number Of Ingredients 23

Ingredients

32 ounces shucked oysters
1 cup plus 1 tablespoon milk
1 tablespoon water
1/4 teaspoon cayenne pepper
2 eggs
1 cup all-purpose flour
1/2 cup cornmeal (recommended: Indian Head)
1/2 teaspoon freshly ground black pepper
Kosher salt
Vegetable oil, for frying
Four 6-inch hoagie loaves
Remoulade Sauce, recipe follows
4 leaves romaine lettuce
1 to 2 lemons
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

Steps:

Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOU…

Deep-fried Oyster Po' Boy Sandwiches with Spicy Remou… image

Provided by Sunny Anderson

Categories main-dish

Total Time 54 minutes

Prep Time 30 minutes

Cook Time 9 minutes

Yield 4 sandwiches

Number Of Ingredients 23

Ingredients

32 ounces shucked oysters
1 cup plus 1 tablespoon milk
1 tablespoon water
1/4 teaspoon cayenne pepper
2 eggs
1 cup all-purpose flour
1/2 cup cornmeal (recommended: Indian Head)
1/2 teaspoon freshly ground black pepper
Kosher salt
Vegetable oil, for frying
Four 6-inch hoagie loaves
Remoulade Sauce, recipe follows
4 leaves romaine lettuce
1 to 2 lemons
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

Steps:

Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

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