Creole Oyster Po' Boy Recipe
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Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 8
Ingredients:
1/3 cup cornmeal
1/3 cup dry breadcrumbs
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
Vegetable cooking spray
1 pound French bread loaf, 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, 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.
To prepare 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.
This recipe from CDKitchen for Creole Oyster Po' Boy serves/makes 8
Recipe ID: 78335
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