Photo: Jennifer Davick; Styling: Ginny Branch
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.
How to Make It
Step 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.
Step 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°.
Step 3
Fry shrimp and oysters, in batches, 1 to 2 minutes or until golden brown and just cooked through. Drain on paper towels.
Step 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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