New Orleans Oyster Po Boy Recipe
Ingredients
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Shallot | 1 Tablespoon, minced | |
| Parsley | 1 Tablespoon, chopped | |
| Capers | 1 Tablespoon, chopped | |
| 1/4 teaspoon hot pepper sauce plus additional for serving | ||
| 1 cup fine cracker crumbs | ||
| Red cayenne pepper | 1/4 Teaspoon | |
| Oysters | 1 Pint, shucked | |
| 4 soft French bread rolls, each cut horizontally in half and lightly toasted | ||
| 1 cup very thinly sliced iceberg lettuce | ||
Directions
1. In heavy 3-quart saucepan, heat 2 inches oil over medium-high heat until temperature reaches 375°F on deep-fat thermometer.
2. Meanwhile, in small bowl, combine mayonnaise, shallot, parsley, capers, and 1/4 teaspoon hot pepper sauce until well blended.
3. On waxed paper, combine cracker crumbs and ground red pepper. Coat 6 oysters with crumb mixture. With slotted spoon, carefully add oysters, all at once, to hot oil; cook until golden, about 30 seconds. With slotted spoon, transfer oysters to paper towels to drain. Repeat coating and frying with remaining oysters.
4. Spread mayonnaise mixture evenly on bottoms of toasted rolls. Top with lettuce and oysters. Replace tops of rolls. Serve with hot pepper sauce.
2. Meanwhile, in small bowl, combine mayonnaise, shallot, parsley, capers, and 1/4 teaspoon hot pepper sauce until well blended.
3. On waxed paper, combine cracker crumbs and ground red pepper. Coat 6 oysters with crumb mixture. With slotted spoon, carefully add oysters, all at once, to hot oil; cook until golden, about 30 seconds. With slotted spoon, transfer oysters to paper towels to drain. Repeat coating and frying with remaining oysters.
4. Spread mayonnaise mixture evenly on bottoms of toasted rolls. Top with lettuce and oysters. Replace tops of rolls. Serve with hot pepper sauce.
Chef
