Oysters Po Boy Recipe by Grill-Master
Cooking Instructions 45 mins 1 Drain oysters and cover with milk in a bowl for 30 minutes. 2 Mix the ingredients for the wet dredge in a medium sized bowl. 3 In a resealable bag add all ingredients for the dry dredge. Seal bag and shake well to mix 4 Heat oil in deep fryer to 360° F. Drain oysters from milk bath and add several at a time to the wet dredge mixing well to coat. Next transfer to the bag with the dry dredge, seal and shake to coat. Deep fry for 3 minutes and are golden brown. Transfer to paper towel to remove excess oil. Repeat step till all oysters have been deep fried. 5 To assemble. Cut buns length wise. Add a remoulade sauce to both side of bun. Place a generous amount of fried oysters on bottom half of bun. Add lettuce and tomatoes. Serve immediately while oysters are still hot. 1 Drain oysters and cover with milk in a bowl for 30 minutes. 1 Drain oysters and cover with milk in a bowl for 30 minutes. 2 Mix the ingredients for the wet dredge in a medium sized bowl. 2 Mix the ingredients for the wet dredge in a medium sized bowl. 3 In a resealable bag add all ingredients for the dry dredge. Seal bag and shake well to mix 3 In a resealable bag add all ingredients for the dry dredge. Seal bag and shake well to mix 4 Heat oil in deep fryer to 360° F. Drain oysters from milk bath and add several at a time to the wet dredge mixing well to coat. Next transfer to the bag with the dry dredge, seal and shake to coat. Deep fry for 3 minutes and are golden brown. Transfer to paper towel to remove excess oil. Repeat step till all oysters have been deep fried. 4 Heat oil in deep fryer to 360° F. Drain oysters from milk bath and add several at a time to the wet dredge mixing well to coat. Next transfer to the bag with the dry dredge, seal and shake to coat. Deep fry for 3 minutes and are golden brown. Transfer to paper towel to remove excess oil. Repeat step till all oysters have been deep fried. 5 To assemble. Cut buns length wise. Add a remoulade sauce to both side of bun. Place a generous amount of fried oysters on bottom half of bun. Add lettuce and tomatoes. Serve immediately while oysters are still hot. 5 To assemble. Cut buns length wise. Add a remoulade sauce to both side of bun. Place a generous amount of fried oysters on bottom half of bun. Add lettuce and tomatoes. Serve immediately while oysters are still hot. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Poppyseed Ham and Cheese Sandwich Rolls/Sliders Crock pot chuck roast Sunshine's chocolate covered cherries Remoulade Sauce Savory Creamed Corn Poppyseed Ham and Cheese Sandwich Rolls/Sliders Crock pot chuck roast Sunshine's chocolate covered cherries Remoulade Sauce Savory Creamed Corn Savory Creamed Corn Remoulade Sauce Banana Bread with Cream Cheese Frosting Big Batch Salad Carrot Cake with Lime Glaze Cornbread Salad Authentic Quiche Lorraine Homemade Pancakes Black Bean and Chickpea Chili Healthy Guacamole Savory Creamed Corn Remoulade Sauce Banana Bread with Cream Cheese Frosting Big Batch Salad Carrot Cake with Lime Glaze Cornbread Salad Authentic Quiche Lorraine Homemade Pancakes Black Bean and Chickpea Chili Healthy Guacamole