1/2 Photos of Amy's Pan-Fried Oyster Po'boys With Creole Mayo
Redneck Epicurean's Note:
I watched Emeril's tribute to the folks cleaning up New Orleans and their restaurants and they started talking about the Po'Boy sammies. I love pan-fried oysters and thought "Hey, why not?" I came up with the Creole mayo by just throwing a few typical Creole ingredients together. I think that even this Po'Boy would impress Mr. Lagasse.
My Private Note
Units: US | Metric
- 1 (10 ounce) container oysters, drained well
- 1/2-3/4 cup cornmeal
- 2 tablespoons flour
- 2 tablespoons Old Bay Seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 egg
- 2 tablespoons milk (whatever's on hand) or 2 tablespoons cream (whatever's on hand)
- oil, for frying
- 1/2 loaf French bread
- sliced tomato, if desired
- iceberg lettuce, if desired
- 1Mix together all the mayo ingredients and set aside.
- 2Mix together the cornmeal, flour, and seasonings in a shallow dish. Whisk together the milk and egg in a small bowl.
- 3Preheat just enough oil to fry the oysters and prepare a draining plate with paper towels.
- 4Dip the oysters in the egg mix then dredge in the cornmeal mix. Fry in the oil until golden brown and drain.
- 5Cut the bread in half length-wise. Spread the Creole Mayo on the top half (use how much ever you prefer). Layer the tomatoes and lettuce on the bottom. Place the oysters on top of the lettuce and top with the other half of the bread.
- 6Cut into 4 slices. Serve immediately.
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Nutritional Facts for Amy's Pan-Fried Oyster Po'boys With Creole Mayo
Serving Size: 1 (253 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 367.3
- Calories from Fat 93
- Total Fat 10.4 g
- Saturated Fat 2.0 g
- Cholesterol 93.1 mg
- Sodium 730.9 mg
- Total Carbohydrate 52.7 g
- Dietary Fiber 3.0 g
- Sugars 1.7 g
- Protein 15.3 g
The following items or measurements are not included:
Old Bay Seasoning