Deep-frying seafood is still considered the number one technique
in the south. Even with the concerns that many have with deep fat
frying, they still expect to eat seafood in this manner when visiting
Cajun country. Personally, I feel the oyster po-boy or "peace
maker" as it is called in New Orleans is the best of all deep-fried
- 4 dozen fresh oysters
- 6 (10-inch) po-boy loaves
- 1 egg, beaten
- 1 cup milk
- 1 cup water
- 2 tbsps Creole mustard
- 1 tbsp yellow mustard
- salt & cracked black pepper to taste
- 1 1/2 cups yellow corn meal
- 1 1/2 cups yellow corn flour
- 2 tbsps granulated garlic
- Oil for deep frying
- 3 cups Remoulade slaw (see recipe)
- 18 thin slices of tomato
- Spicy ketchup
Preheat oven to 375 degrees F. Using a home style deep fryer such
as a Fry Daddy, heat oil according to manufacturer's directions.
Slice the po-boy bread lengthwise and place on a large cookie sheet.
Set aside. In a mixing bowl, combine egg, milk, water, mustards
and season to taste using salt and pepper. In a separate mixing
bowl, combine corn meal, yellow corn flour, garlic and season to
taste using salt and pepper. Set aside. When ready to prepare the
po-boys, create Remoulade sauce and slaw (see recipe) and set aside.
Place the bread in the oven and turn off the heat; this will allow
the bread to become crispy and warm. Dip oysters, six at a time,
in the egg batter and then into the corn meal, corn flour mixture.
Place in the deep fryer at 365 degrees F and cook until oysters
float, approximately three minutes. Remove and drain and keep warm.
Continue until all oysters are fried. While oysters are cooking,
remove po-boy bread from the oven and place Remoulade slaw and tomato
slices on the bottom side of the bread and the spicy ketchup on
the top side . Place six oysters over the slaw and top with the
other po-boy half. Secure with toothpicks and slice into two equal
halves. Serve hot.