FRIED OYSTERS
Use my Baguette Rolls recipe, and then top with Emeril's Remoulade for a perfect Oyster Po Boy. This is basically Guy Fieri's excellent recipe, but with the remoulade made separately.
Provided by Late Night Gourmet
Categories Cajun
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine the buttermilk, beaten egg, hot sauce, 1 teaspoon of basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
- In a shallow bowl, combine the panko, cornmeal, flour, remaining basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
- Heat the oil to 350 degrees F in a large cast-iron skillet.
- Drain the oysters from the buttermilk mixture and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining kosher salt while hot.
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