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
Directions
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):
- 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
Combine all the ingredients well in a large mixing bowl. Cover and refrigerate until ready to use.
Yield: about 3 cups
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 14 reviews
By Chef #1470876
Belmont, MA
on February 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I toasted my large baguette and made the sauce hours in advance. Dinner took twenty minutes to finish and it was great. I bought pre shucked Oysters and added more hot sauce and lemon than the recipe called for, but ingredients always vary. Great tastes, easy prep, lots of crumbs!
By wkoonce
Lreague City, TX
on April 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The term "poboy" is a term of art applied to sandwiches made with poboy bread in New Orleans. What separates New Orleans poboys from other poboys, grinders, hoagies, or subs in other locales is the bread. It is never a soft bread. Check the term "poboy" on Wikipedia.
As for the recipe presented, it gets a 5 star for the fillings, but a 2 star for the bread. And that brings the overall grade to a 3-3 1/2 star for the entire recipe.
It has been a longtime saying by residents of New Orleans that "you can tell the success of any meal by the amount of crumbs gleaned on the table or in a person's lap from the French bread or poboy bread served with a meal. The bread is what makes a poboy !!
Bill K.
League City, TX (but I spent the first 65 years of my life in New Orleans
By mrskiersey@yaho...
Benton AR
on February 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was an awesome po'boy!! Whole family loved them! Easy came together nicely! The Cajun mayo was wonderful also!! Only change I would make is maybe add a little more creole mustard.
Read all 14 reviews