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Classic Fried Oyster Po' Boy Recipe


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     Classic Fried Oyster Po' Boy

Category   Entrees - Maindishes
Sub Category   None

1 quart oysters (well drained)
3 large eggs
3 cups cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon Cajun Seasoning
1 teaspoon black pepper
4 French bread rolls (about 6-inches each, or 2 baguettes, cut in half cross
2 medium tomatoes
1 cup lettuce (shredded)
1/2 cup mayonnaise (or Come Back Sauce)
2 medium tomatoes 1 cup lettuce (shredded)
1/2 cup mayonnaise (or Come Back Sauce)

In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes. In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper. Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters. Fry the oysters in batches for about 3 minutes, or until golden brown. Remove to paper towels to drain. Split 1 roll or section; spread with mayonnaise or Louisiana remoulade sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced dill pickles. Sprinkle with salt and pepper. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy!
Cajun Seasoning Louisiana Sauce Comeback sauce

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