Best Amys Pan Fried Oyster Poboys With Creole Mayo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

OYSTER PO'BOY WITH ANITA'S REMOULADE



Oyster Po'Boy with Anita's Remoulade image

Provided by Amanda Freitag

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 30

1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon Creole Mustard, recipe follows
2 teaspoons minced garlic
1 teaspoon Creole seasoning
1 teaspoon hot paprika
1 teaspoon tomato paste
2 stalks celery, finely diced
Salt and freshly ground black pepper
2 cups all-purpose flour
1 cup cornmeal
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon salt
2 cups shucked oysters, drained (about 20 oysters)
Vegetable oil, for frying
2 hoagie rolls, split
1 cup shredded lettuce
1 beefsteak tomato, sliced
1 cup distilled white vinegar
1/2 cup whole yellow mustard seeds
4 cloves garlic, chopped
2/3 cup whole-grain Dijon mustard
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons brown sugar
2 teaspoons kosher salt
Pinch cayenne

Steps:

  • For the remoulade: In a medium bowl, whisk together the mayonnaise, parsley, lemon juice, Creole Mustard, garlic, Creole seasoning, paprika, tomato paste and celery. Season with salt and pepper and set aside until ready to serve.
  • For the po'boys: Mix together the flour, cornmeal, Creole seasoning, pepper and salt. Dredge the oysters through the flour mixture. Shake off any excess flour, and rest the oysters on a plate.
  • Fill a cast-iron skillet or heavy-bottomed pan with 1-inch oil. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. Fry the oysters until golden and crispy, turning as they cook to ensure even color, about 2 minutes. Drain on a paper-towel-lined plate.
  • Spread each side the rolls with some remoulade. Divide the oysters between the rolls. Top with some lettuce and tomatoes to serve.
  • In a medium saucepan add 1/2 to 1 cup water, the vinegar, mustard seeds and garlic. Bring to a boil and reduce the heat to a simmer. Cook at a simmer for 30 minutes.
  • Remove the saucepan from the heat and, while still hot, mix in the whole-grain mustard, honey, mustard, horseradish, sugar, salt and cayenne. Refrigerate until cool.

SHRIMP AND OYSTER PO'BOY



Shrimp and Oyster Po'Boy image

Just typing out this recipe makes me crave one of these Po'Boys! It's simple and delicious. Slightly adapted from Emeril Lagasse.

Provided by LifeIsGood

Categories     Creole

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 large French bread
1/2 cup mayonnaise
2 -3 tomatoes, sliced
1 cup lettuce, shredded
vegetable oil, for deep-frying
1 cup yellow cornmeal
1 tablespoon creole seasoning or 1 tablespoon Emeril's Original Essence
20 shucked oysters, drained or 1 pint oyster
12 large shrimp, peeled and deveined
hot pepper sauce, to taste

Steps:

  • Cut the French bread in half, crosswise. then cut both of the pieces horizontally in half. Spread the mayo on the bread. Arrange the tomatoes and lettuce on the bottom halves of the bread.
  • Put enough oil into a large and heavy-bottomed pot (or electric deep-fryer) to come up halfway on the sides and then heat the oil over high heat until it reaches 360 degrees F. (Be careful!).
  • Mix the cornmeal with the Creole seasoning and then add the oysters and shrimp, toss to coat. Shake off any excess breading.
  • In batches (no crowding), carefully deep-fry the seafood, turning frequently, until they get a nice golden brown, about 2 minutes. Use a slotted spoon to transfer the seafood to paper towels to drain. Repeat until you've cooked all the seafood.
  • Put the warm oysters and shrimp on top of the lettuce and tomatoes, season to taste with the hot sauce and top with the bread tops. Enjoy!

OYSTER PO' BOYS



Oyster Po' Boys image

Categories     Sandwich     Shellfish     Fry     Quick & Easy     Fall     Gourmet

Yield Makes 2 generous servings

Number Of Ingredients 18

For chipotle mayonnaise
1/2 cup mayonnaise
1 1/4 teaspoons minced canned chipotle chiles in adobo
1/2 teaspoon fresh lemon juice
For fried oysters
6 cups vegetable oil
1 large egg
1/4 cup whole milk
2 1/2 teaspoons salt
1 1/2 cups cornmeal
1/4 teaspoon black pepper
2 cups shucked oysters, drained (about 36)
For assembling sandwich
1 (12- to 14-inch-long) loaf soft-crusted bread
3 cups shredded iceberg lettuce
Accompaniment: lemon wedges
Special Equipment
a deep-fat thermometer

Steps:

  • Make chipotle mayonnaise:
  • Whisk together mayonnaise, chipotle, and lemon juice and chill mixture, its surface covered with plastic wrap.
  • Fry oysters:
  • Heat oil in a deep heavy pot (preferably a cast-iron Dutch oven) over high heat until it registers 375°F on deep-fat thermometer, about 12 minutes.
  • While oil is heating, whisk together egg, milk, and 1 teaspoon salt in a bowl. Shake cornmeal, remaining 1 1/2 teaspoons salt, and pepper in a plastic or paper bag until combined well. Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag, shaking to coat well.
  • Carefully transfer to oil, knocking off excess coating, and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Coat and fry remaining oysters in same manner, returning oil to 375°F for each batch.
  • Assemble sandwich:
  • Halve loaf crosswise and horizontally, cutting all the way through, and spread one cut side of each piece with mayonnaise. Sandwich oysters and lettuce between bread, pressing gently.

Related Topics