Deep frying of seafoods 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 seafoods 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
- 3 dozen (70-90 count) shrimp or 3 dozen shucked 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 and cracked black pepper to taste
- 3 cups yellow corn flour
- 2 tbsps granulated garlic
- oil for deep frying
- 6 tbsps tartar sauce (see recipe)
- 6 tbsps ketchup
- 18 thin slices of tomato
- 2 cups shredded lettuce
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 yellow corn flour, garlic and season to taste using
salt and pepper. Set aside. When ready to prepare the po-boys, place
the bread in the oven and turn off the heat, this will allow the
bread to become crispy and warm. Dip shrimp or oysters, 6 at a time,
in the egg batter and then into the corn flour mixture. Place in
the deep fryer and cook until seafood floats, approximately 3 minutes.
Remove, drain and keep warm. Continue until all seafood is fried.
While shrimp and oysters are cooking, remove po-boy bread from the
oven and top one side with the tartar sauce and the second side
with the ketchup. Place 3 slices of tomato on the bottom half and
sprinkle with shredded lettuce. Place 6 shrimp, oysters or a combination
of both over the lettuce and top with the other po-boy half. Secure
with toothpicks and slice into 2 equal halves. Serve hot.
HINT: To spice up this dish, you may wish to sprinkle
a dash of hot sauce over each oyster on the po-boy.