Shrimp and Oyster Po' Boys

Total Time:
1 hr 32 min
Prep:
50 min
Inactive:
30 min
Cook:
12 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 24 medium-sized oysters, shucked
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 cups buttermilk
  • 2 tablespoons hot sauce, plus more for sandwich
  • 2 cups fine ground cornmeal
  • 1 1/2 tablespoons onion powder
  • 1 1/2 tablespoons garlic powder
  • 1 1/2 teaspoons smoked paprika
  • Pinch cayenne
  • Peanut oil, for deep-frying
  • Kosher salt
  • 2 soft sub or hoagie rolls
  • Creole Mayonnaise, recipe follows
  • Finely shredded iceberg lettuce
  • Tomato slices
  • Lemon wedges
  • 2 cups mayonnaise
  • 1 cup sour cream
  • 1/2 cup roughly chopped cornichons
  • 1 tablespoon creole mustard
  • 2 tablespoons Louisiana hot sauce
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • In a large bowl, soak the oysters and shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minutes. In a shallow dish, whisk, together the cornmeal, onion powder, garlic powder, paprika and cayenne.

  • In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

  • Drain the oysters and shrimp and toss them in the seasoned cornmeal. Working in batches, fry the oysters and shrimp until golden and crispy, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, to taste.

  • Split the rolls and smear with Creole mayonnaise. Line with plenty of shredded lettuce and tomato slices. Top with fried oysters and shrimp. Cut each roll into 2 to 3 pieces. Serve with hot sauce and a wedge of lemon.

  • Creole Mayonnaise (Remoulade):

  • Combine all the ingredients well in a large mixing bowl. Cover and refrigerate until ready to use.

  • Yield: about 3 cups


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