JAZZ AND THE AXEMAN OYSTER POBOY

This recipe is New Orleans classic so I thought I’d make it part of the scary Halloween podcast.

 

Ingredients

  • 1 quart oysters (well drained)
  • 3 large eggs
  • 3 cups cornmeal
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon Cajun Seasoning
  • 1 teaspoon black pepper
  • French bread rolls (about 6-inches each, or 2 baguettes, cut in half crosswise)
  • 2 medium tomatoes
  • 1 cup lettuce (shredded)
  • 1/2 cup mayonnaise (or Come Back Sauce)
  • 1 /2 cup dill pickle (slices)
  • dash salt

Steps to Make It

  1. In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.
  2. In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.
  3. Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters.
  4. Fry the oysters in batches for about 3 minutes, or until golden brown. Remove to paper towels to drain.
  5. Split 1 roll or section; spread with mayonnaise or Louisiana remoulade On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced dill pickles. Sprinkle with salt and pepper.
  6. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy!