Not in New Orleans? This Seafood Po’ Boy Is the Next Best Thing
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Erika Council of Southern Soufflé channels the best New Orleanian chefs in a classic seafood po’ boy stuffed with cornmeal-encrusted oysters and shrimp.
Photo: Erika Council
Oyster & Shrimp Po’ Boys
Makes 4 sandwiches
16 oysters, shucked
16 large shrimp, peeled and deveined
1 ¼ cup buttermilk
3 tablespoons hot sauce
2 eggs
1 cup all-purpose flour
½ cup corn meal
Salt and pepper to taste (I used about a teaspoon each)
1 teaspoon smoked paprika
2 tablespoons dried parsley
Peanut oil, for frying
4 French rolls, sliced lengthwise and in half
Lettuce
Sliced tomatoes
Dill pickle slices
Creole mayo
Drain oysters and place in a small bowl. Cover with 1 cup of the buttermilk and allow to sit for about 15 minutes. Place shrimp in a separate bowl until ready to fry.
In a separate bowl, mix the remaining ¼ of buttermilk, hot sauce, and eggs. In another separate bowl, combine the flour, corn meal, salt, pepper, paprika, and parsley in a bowl, whisking to combine.
Meanwhile, in a large heavy-bottomed pot, pour enough peanut oil to fill the pan halfway. Heat oil until a deep fry thermometer reaches 350°F.
Now, drain the oysters. In batches, dip the shrimp and the oysters in the egg mixture, then in the flour mixture. Then place in hot oil to fry. Make sure not to overcrowd the pan — only fry a few at a time in batches until all the seafood is cooked and golden brown. Drain fried oysters and shrimp on a paper towel lined plate.
To serve, open the slice French rolls. Spread each side with the Creole mayo. Top with lettuce, tomato and pickle slices, and fried seafood. Now eat!
More superior sandwiches:
Grilled Brioche With Brie, Dark Chocolate, and Blueberries Recipe
‘Ultimate Grilled Cheese’ Recipe With Mustard and Mustard Greens
Joy the Baker’s Breakfast Grilled Cheese Recipe
