Oyster Po’boy (dr)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | French | Oyster, Sandwich | 4 | Sandwiches |
INGREDIENTS
| 1/2 | c | Mayonnaise |
| 1 | t | Grated lemon zest |
| 1 | T | Fresh lemon juice |
| 2/3 | c | Yellow cornmeal |
| 1/2 | t | Each salt, pepper |
| and cayenne pepper | ||
| 2 | Shucked oysters, drained | |
| Vegetable oil | ||
| for deep frying | ||
| 4 | 3 to 4-oz | |
| french bread rolls | ||
| 3 | c | Shredded iceberg lettuce |
| 2 | Beefsteak tomatoes | |
| thinly sliced |
INSTRUCTIONS
1997 Recipe by: TASTE SHOW #TS4759 Combine mayonnaise, zest and juice. Cover and chill. In a shallow bowl season cornmeal with salt, pepper and cayenne. Pat oysters dry and roll in cornmeal until completely coated. Heat 1/2-inch of oil in a large, heavy cast-iron skillet to 350 degrees F. Add half the oysters and cook until golden brown on all sides, turning them with tongs. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters. Split rolls lengthwise and pull out inner bread to form a pocket for oysters. Spread with mayonnaise mixture. Place the fried oysters in the bread and top with lettuce and tomatoes. Yield: 4 sandwiches Posted to MC-Recipe Digest V1 #613 by thelma@pipeline.com on May 16,
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Nutrition (calculated from recipe ingredients)
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Calories: 226
Calories From Fat: 124
Total Fat: 14.1g
Cholesterol: 7.6mg
Sodium: 221.4mg
Potassium: 125.6mg
Carbohydrates: 24.3g
Fiber: 2.1g
Sugar: 3g
Protein: 2.3g