RECIPE FOR PO BOY SANDWICHES RECIPES

Steps:

• Make shrimp: In a large bowl, whisk together milk and eggs. In a separate large bowl, whisk together flour, cornmeal, Cajun seasoning, and dried thyme. Season with salt and pepper. Dredge shrimp in milk mixture, then toss in flour mixture until coated. In a large skillet over medium heat, heat about 2" of oil until the oil is shimmering. Fry shrimp until golden, about 2 minutes per side. Drain on a paper towel–lined plate. Make remoulade: Whisk together mayonnaise, mustard, lemon juice, hot sauce, parsley, and green onions. Build sliders: Spread remoulade on bottom slider buns and top with fried shrimp, lettuce, and tomatoes. Top with slider bun tops.

Steps:

• 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. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes. 
• For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well. 
• Heat the oil to 350 degrees F in a large cast-iron skillet. 
• Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot. 
• For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven. 
• Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
• In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.