Lightly coated in a crispy cornmeal crust, fried oysters shine in these classic po’ boys.
Oyster Po'Boys with Carrot and Red Onion Slaw
Makes 4
Ingredients
- 2 cups thinly sliced carrot
- ½ cup thinly sliced red onion
- ¼ cup red wine vinegar
- 2 teaspoons canola oil
- 1¼ teaspoons kosher salt, divided
- ⅛ teaspoon ground red pepper
- 1 cup plain yellow cornmeal
- ½ cup all-purpose flour
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- Vegetable oil, for frying
- 2 (8-ounce) containers shucked oysters
- ½ cup mayonnaise
- 4 hoagie rolls, split lengthwise
- 1 cup lightly packed fresh cilantro sprigs
Instructions
- In a medium bowl, toss together carrot, red onion, vinegar, oil, ¼ teaspoon salt, and red pepper. Cover and refrigerate for at least 2 hours or up to 24 hours.
- In a shallow dish, stir together cornmeal, flour, onion powder, black pepper, and remaining 1 teaspoon salt.
- In a large, deep cast-iron skillet, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°. Working in batches, dredge oysters in cornmeal mixture, shaking off excess. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and let drain on paper towels.
- Spread mayonnaise onto cut sides of bread. Top with oysters, carrot mixture, and cilantro.
Nutrition Information
Calories: 3985 Fat: 215g Saturated fat: 33g Unsaturated fat: 171g Trans fat: 1g Carbohydrates: 402g Sugar: 33g Sodium: 5795mg Fiber: 25g Protein: 94g Cholesterol: 374mg
