Recipe by Redneck Epicurean
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.
Top Review by sofie-a-toast
Tastes like New Orleans! We used extremely great oysters from Hoquiam which I recommend if anyone else is from Washington State. The only changes we made were using regular sandwich bread (no french sadly) and no green onions. Will make again!
- 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 tomatoes, if desired
- iceberg lettuce, if desired
- 1⁄4 cup mayonnaise
- 1 tablespoon green onion, chopped fine
- 1 teaspoon dried parsley flakes
- 2 teaspoons sweet pickle relish
- 2 teaspoons yellow mustard
- 1⁄4 teaspoon creole seasoning
- 1⁄8 teaspoon hot sauce (more or less, depending on how hot you'd like it)
Directions See How It's Made
- Mix together all the mayo ingredients and set aside.
- Mix together the cornmeal, flour, and seasonings in a shallow dish. Whisk together the milk and egg in a small bowl.
- Preheat just enough oil to fry the oysters and prepare a draining plate with paper towels.
- Dip the oysters in the egg mix then dredge in the cornmeal mix. Fry in the oil until golden brown and drain.
- Cut 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.
- Cut into 4 slices. Serve immediately.