Oyster Po'Boy (Emeril Lagasse) |
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Prep Time: 13 Minutes Cook Time: 0 Minutes |
Ready In: 13 Minutes Servings: 1 |
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Ingredients:
oil, for deep-frying |
large french loaf, split |
1/2 cup homemade or prepared tartar sauce |
6 slices tomato |
1/2 cup shredded green lettuce |
hot sauce |
12 oysters, shucked |
4 large shrimp, peeled and deveined |
1 cup cornmeal |
1 tablespoon creole spice |
Directions:
1. Heat oil in a deep-fryer or high-sided skillet to 360 degrees F. Brush loaf with tartar sauce, top with tomatoes, lettuce and 3 dashes of hot sauce. Toss oysters and shrimp in cornmeal seasoned with Creole spice. Fry oysters, in batches, until golden and crispy, turning several times. Remove with a slotted spoon and drain on paper towels. Pile up oysters in bread loaf and dig in.
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