Oyster Poboy Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
LISA CRAWLEY/TEASPOON
1/4 cup: Reg. or Reduced Cal. Mayo.,
2 tsp: Fresh Lemon Juice,
1 tsp: Lemon Peel, minced
2: Long Fr. Rolls, split horiz. lightly toasted
Vegetable Oil, for frying
1/3 cup: Yellow Cornmeal,
1/4 tsp: Cayenne Pepper,
8 ounce: Jar Oysters, drained, lg. oysters cut into 1" pieces
1 cup: Iceberg Lettuce, shredded
Salt and Pepper, to taste
Directions:
Combine mayo, lemon juice and lemon peel in sm. bowl. Season to taste
w/ salt and pepper. (Can be prepared one day ahead. Cover and
refrigerate). Pull out some bread from bottom half of each roll to
form shallow pocket. Spread mayo. in pockets.
Pour oil in med. skillet to depth of 1/4 inch. Heat 5 min. over med.
heat. Blend cornmeal and cayenne pepper in sm. bowl; season w/ salt
and pepper. Roll oysters in cornmeal mixture to coat. Fry oysters
until golden brown, about 2 min. per side. Transfer oysters to paper
towels and drain.
Arrange oysters in bottom halves of rolls. Top w/ shredded lettuce.
Place top of each roll over lettuce and serve. May be doubled.
SOURCE: Bon Appetit, November, 1993.
Source from luhu.jp
w/ salt and pepper. (Can be prepared one day ahead. Cover and
refrigerate). Pull out some bread from bottom half of each roll to
form shallow pocket. Spread mayo. in pockets.
Pour oil in med. skillet to depth of 1/4 inch. Heat 5 min. over med.
heat. Blend cornmeal and cayenne pepper in sm. bowl; season w/ salt
and pepper. Roll oysters in cornmeal mixture to coat. Fry oysters
until golden brown, about 2 min. per side. Transfer oysters to paper
towels and drain.
Arrange oysters in bottom halves of rolls. Top w/ shredded lettuce.
Place top of each roll over lettuce and serve. May be doubled.
SOURCE: Bon Appetit, November, 1993.
Source from luhu.jp