- Recipes Home
- Interest Groups
Creole Oyster Po' Boy Recipe
|Cornmeal||1⁄3 Cup (5.33 tbs)|
|Fine dry breadcrumbs||1⁄3 Cup (5.33 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Low fat buttermilk||2 Tablespoon|
|Standard oysters||20 Ounce, drained (2 Containers, 10 Ounce Each)|
|Vegetable cooking spray||1|
|French bread loaf||1 Pound (1 Whole, About 16 Inches Long)|
|Creole mayonnaise||2 Tablespoon (Adjust Quantity As Needed)|
|Thinly sliced iceberg lettuce||2 Cup (32 tbs)|
|Thin tomato slices||24|
Serving size: Complete recipe
Calories 2288 Calories from Fat 505
% Daily Value*
Total Fat 55 g84.6%
Saturated Fat 10 g49.8%
Trans Fat 0 g
Cholesterol 304.9 mg
Sodium 3162 mg131.7%
Total Carbohydrates 356 g118.8%
Dietary Fiber 27.9 g111.6%
Sugars 14.6 g
Protein 117 g234.2%
Vitamin A 112.6% Vitamin C 161.1%
Calcium 31.6% Iron 277.8%
*Based on a 2000 Calorie diet
Combine buttermilk and egg white.
Dip oysters in buttermilk mixture; dredge in cornmeal mixture.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
Add oysters; cook 3 minutes on each side or until browned.
Cut bread loaf in half horizontally, and spread Creole Mayonnaise over cut sides of bread.
Arrange lettuce and tomato slices over bottom half of loaf; top with oysters and top half of loaf.
Cut loaf into 8 pieces.