OYSTER PO' BOY WITH JALAPENO RELISH

Oyster Po' Boy with Jalapeno Relish image

Provided by Aaron McCargo Jr.

Time 26m

Yield 4 to 5 servings

Number Of Ingredients 20

Peanut oil, for frying
2 jalapenos, minced
2 plum tomatoes, seeded and minced
2 shallots, minced
3 cloves garlic, minced
1 lemon, zested, plus 1/2 lemon, juiced
1 lime, zested, plus 1/2 lime, juiced
1 cup mayonnaise
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 tablespoons smoked paprika
1 teaspoon cayenne
Kosher salt and freshly ground black pepper
20 oysters, shucked
3 eggs, beaten
1 cup panko bread crumbs
1/2 lemon, juiced
Mayonnaise
Arugula
4 to 5 French rolls, split

Steps:

Preheat a deep-fryer or heavy-bottomed pot, with enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
Relish:
Mix all ingredients in a bowl and set aside.
Oysters:
Mix the flour, smoked paprika, cayenne, salt and pepper, to taste, in a shallow bowl. Add the eggs to another bowl and the bread crumbs to a third bowl. Dredge the oysters in the flour mixture, then in egg and then in bread crumbs. Arrange the breaded oysters on a platter lined with parchment. Fry the oysters, in batches, until crisp and light brown, about 1 to 2 minutes Remove to a paper towel lined platter and season with salt and pepper and a dash of lemon juice.
To assemble sandwiches:
Spread mayonnaise and relish on the bottoms of the rolls. Add 4 to 5 oysters to each roll and top with a few leaves of arugula. Cover with the roll tops and serve.