-= Exported from BigOven =-

Oyster Po'boy

Recipe By: David Rosengarten
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Shellfish, Seafood, Oysters, Sandwiches

-= Ingredients =-
1/2 cup Mayonnaise
1 teaspoon Grated lemon zest
1 tablespoon Fresh lemon juice
2/3 cup Yellow cornmeal
1/2 teaspoon Salt
1/2 teaspoon Freshly-ground black pepper
1/2 teaspoon Cayenne
2 dozen Shucked oysters ; drained
Vegetable oil ; for deep-frying
4 French bread rolls - ; 3 to 4 oz ea
3 cups Shredded iceberg lettuce
2 Beefsteak tomatoes ; thinly sliced

-= Instructions =-
Combine mayonnaise, zest and juice. Cover and chill. In a shallow bowl
season cornmeal with salt, pepper and cayenne. Pat oysters dry and roll in
cornmeal until completely coated. Heat 1/2-inch of oil in a large, heavy
cast-iron skillet to 350 degrees. Add half the oysters and cook until
golden brown on all sides, turning them with tongs. Remove with a slotted
spoon to paper towels to drain. Repeat with remaining oysters. Split
rolls lengthwise and pull out inner bread to form a pocket for oysters.
Spread with mayonnaise mixture. Place the fried oysters in the bread and
top with lettuce and tomatoes. This recipe yields 4 sandwiches.

Recipe Source:TASTE with David RosengartenFrom the TV FOOD NETWORK -
(Show # TS-4759 broadcast 04-27-1998)Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
-or-

05-06-1998










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