Oyster Po' Boy with Jalapeno Relish

Total Time:
26 min
Prep:
20 min
Cook:
6 min

Yield:
4 to 5 servings
Level:
Easy

CATEGORIES
Ingredients
  • Peanut oil, for frying
  • Jalapeno Relish:
  • 2 jalapenos, minced
  • 2 plum tomatoes, seeded and minced
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1 lemon, zested, plus 1/2 lemon, juiced
  • 1 lime, zested, plus 1/2 lime, juiced
  • 1 cup mayonnaise
  • Kosher salt and freshly ground black pepper
  • Oysters:
  • 1 cup all-purpose flour
  • 2 tablespoons smoked paprika
  • 1 teaspoon cayenne
  • Kosher salt and freshly ground black pepper
  • 20 oysters, shucked
  • 3 eggs, beaten
  • 1 cup panko bread crumbs
  • 1/2 lemon, juiced
  • Sandwich:
  • Mayonnaise
  • Arugula
  • 4 to 5 French rolls, split
Directions

Preheat a deep-fryer or heavy-bottomed pot, with enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.

Relish:

Mix all ingredients in a bowl and set aside.

Oysters:

Mix the flour, smoked paprika, cayenne, salt and pepper, to taste, in a shallow bowl. Add the eggs to another bowl and the bread crumbs to a third bowl. Dredge the oysters in the flour mixture, then in egg and then in bread crumbs. Arrange the breaded oysters on a platter lined with parchment. Fry the oysters, in batches, until crisp and light brown, about 1 to 2 minutes Remove to a paper towel lined platter and season with salt and pepper and a dash of lemon juice.

To assemble sandwiches:

Spread mayonnaise and relish on the bottoms of the rolls. Add 4 to 5 oysters to each roll and top with a few leaves of arugula. Cover with the roll tops and serve.

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    Oyster Po'Boy

    Recipe courtesy of Emeril Lagasse