Pan Fried Oyster Po' Boys With Garlic-Onion Slaw
"A twist on a New Orleans tradition."
- Ready In:
- 40mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 2 dozen fresh oysters, shucked
- 1⁄3 cup yellow cornmeal
- 1⁄3 cup all-purpose flour
- 1⁄3 cup plain breadcrumbs
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne (or more to taste)
- 1⁄2 teaspoon paprika
- 1 egg, lightly beaten
- 1⁄4 cup buttermilk
- oil (for frying)
-
For the Garlic-Onion Slaw
- 4 -5 cups cabbage, finely shredded
- 1 cup sweet onion, very thinly sliced (like Vidalia onion)
- kosher salt and pepper
- 6 tablespoons buttermilk
- 2 tablespoons mayonnaise
- 1 garlic clove, finely chopped
- 1 pinch sugar
- 1⁄4 teaspoon frank's hot sauce
-
For the Sandwiches
- 2 medium ripe tomatoes, thickly sliced
- 4 French baguettes, split and lightly toasted (6 inch long)
directions
- Combine the cornmeal, flour, breadcrumbs, salt, cayenne and paprika in a pie plate. In another pie plate, whisk together the egg and buttermilk. Add the oysters to the egg-buttermilk mixture and turn gently with a large spoon to coat. Remove the oysters, one by one from the egg mixture with a pair of tongs and place in the crumbs. Turn several times to coat evenly with the crumb mixture, then transfer to a plate and let stand for 10 minutes.
- While the oysters "rest," make the garlic-onion slaw. Place the cabbage and sliced onion in a large bowl and season with salt and pepper. In a separate bowl, whisk together the buttermilk, mayonnaise, garlic, sugar and hot sauce. Add to the cabbage-onion mixture and toss to combine. Taste and adjust the seasoning as needed. Set aside until ready to assemble the sandwiches.
- Heat 1/4-inch of oil in a large skillet to 350°F (medium-high). Best if using enough oil in the pan to be equal to about 1/2 the thickness of the oysters. Test the temperature of the oil by adding a pinch of the dry crumb mixture - if it sizzles immediately, the oil is ready. Add 1/2 the oysters and fry until golden brown and crispy, turning once, about 2-1/2 minutes per side. Transfer to a paper towel-lined plate and blot very gently. Repeat with the remaining oysters.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
