Creole Oyster Po' Boy Recipe

ingredients

1/3 cup cornmeal
1/3 cup dry bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
2 tablespoons low-fat buttermilk
1 egg white
20 ounces standard oysters, drained
non-stick cooking spray
1 loaf (1 pound size) French bread, 16" long
2 cups iceberg lettuce, thinly sliced
24 slices tomato, thinly sliced

CREOLE MAYONNAISE
1/4 cup reduced-fat mayonnaise
1 tablespoon minced green onions
1 tablespoon minced fresh parsley
2 teaspoons sweet pickle relish
2 teaspoons Creole mustard, or other coarse-grained mustard
1 teaspoon capers
1/2 teaspoon hot sauce

directions

Combine first 6 ingredients (cornmeal through black pepper) in a bowl; stir well. Combine buttermilk and egg white in a bowl; stir well.

Dip oysters in buttermilk mixture, and dredge in cornmeal mixture. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add oysters, and cook 3 minutes on each side or until browned.

For Creole Mayonnaise: Combine all ingredients in a bowl; stir well. Cut bread loaf in half horizontally, and spread Creole Mayonnaise evenly over cut sides of bread.

Arrange lettuce and tomato slices over bottom half of loaf; top with oysters and top half of loaf.

nutrition data

284 calories, 6 grams fat, 45 grams carbohydrates, 12 grams protein per serving.

reviews & comments

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