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
  1. 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.
  2. In a shallow dish, stir together cornmeal, flour, onion powder, black pepper, and remaining 1 teaspoon salt.
  3. 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.
  4. 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
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/oyster-poboys-carrot-red-onion-slaw/