Fried Oyster Po' Boy
Submitted By Moona Lady (0 Review)
503
  Timings 20 min(s) 10 min(s) 30 min(s) This recipe can be serve by Four Persons |
Ingredients
- 24 shucked oysters drained
Method
- In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess.
- In a heavy kettle heat 1 1/2 inches of oil to 375 deg. F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes.
- Transfer oysters with a slotted spoon to paper towels to drain.
- Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce.
- Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.
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