Fried Oyster Po Boys with Remoulade

Ingredients for remoulade:


½ c. mayonnaise
1 T. dijon mustard
1 t. white wine vinegar
dash of hot sauce
¼ t. paprika
1 t. capers (rinsed, drained and roughly chopped)
1 scallion (white and green parts sliced)
1 T. parsley (roughly chopped)
salt and freshly ground black pepper


Add all ingredients to a medium bowl.  Stir to combine and allow to set.




Ingredients for fried oysters:

 
2 lbs. oysters, shucked
1 c. buttermilk
1 c. corn meal
1 c. all purpose flour
½ t. cayenne pepper
48 fl. oz. canola oil (for frying)
steak rolls
spinach, lettuce or other leafy greens

Drain oysters in a sieve.  Rinse with cold water and allow to drain.  Place them in a large bowl and cover with buttermilk and hot sauce.  Allow to soak for one hour.  In a separate bowl, combine flour, corn meal and cayenne pepper.

In a large, heavy-bottomed pot, heat the canola oil to approximately 360º.  (A thermometer is helpful when preparing this meal).

 

Remove oysters from buttermilk and dredge each one in the corn meal mixture.

 

 
Carefully, place oysters into the hot oil, frying in batches, turning until golden brown.  Remove and place on a paper towel lined plate and repeat until all oysters have been fried.  To keep warm, oysters may be placed in a warm oven.

 

Cut bread in half and spread remoulade on each side.  Place lettuce on bottom half and cover with fried oysters.