Oyster-and-Shrimp Po' Boys
Oyster-and-Shrimp Po’ Boys are classic New Orleans sandwiches that come on a French loaf, often with shredded lettuce, tomato, and remoulade or Creole mayonnaise.
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- 1 large egg, lightly beaten
- 1/3 to 1/2 cup buttermilk or milk
- 1 1/2 cups finely ground cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon Cajun, Creole, or seafood seasoning
- 3/4 pound raw small peeled and deveined shrimp
- 1 (1-pint) container shucked raw oysters, drained
- Vegetable oil
- 1 1/2 baguettes, cut into 6-inch lengths
- Tartar Sauce
- 1 1/2 cups shredded green leaf lettuce or iceberg lettuce
- 2 tomatoes, thinly sliced
- Hot sauce
- 1. Whisk together egg and buttermilk in a large bowl. Stir together cornmeal, flour, and seasoning in a large plastic bag. Dredge shrimp and oysters, in batches, in egg mixture, and then add to cornmeal mixture, shaking to coat well.
- 2. Pour oil to a depth of 2 inches in a deep heavy pot or Dutch oven; heat over medium-high heat until temperature reaches 350° to 375°.
- 3. Fry shrimp and oysters, in batches, 1 to 2 minutes or until golden brown and just cooked through. Drain on paper towels.
- 4. Spread insides of baguettes with Tartar Sauce, and top with lettuce, tomatoes, shrimp, and oysters. Serve with hot sauce and additional Tartar Sauce.
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