Fried Oyster Po' Boys

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons minced shallot
  • 2 tablespoons drained bottled capers
  • ½ teaspoon crumbled dried tarragon
  • 2 tablespoons Creole or Dijon mustard
  • 1 teaspoon fresh lemon juice
  • yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
  • + 8 more ingredients
    • vegetable oil for deep-frying
    • 2 loaves soft-crusted French bread
    • sliced tomatoes
    • ¼ cup minced sweet pickle
    • 1 hard-boiled large egg, forced through a coarse sieve
    • 2 tablespoons minced fresh parsley leaves
    • 24 shucked oysters, drained
    • shredded iceberg lettuce

1. Make tartar sauce: In a small bowl stir together sauce ingredients. 2. 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°F. on a deep-fat thermometer and fry oysters in batches of 6, turnin...

View full recipe at SpringPad

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