1 large egg, lightly beaten 1/3 to 1/2 cup buttermilk or milk
1 1/2 cups finely ground cornmeal
1/2 cup all-purpose flour 1
tablespoon Cajun, Creole, or seafood seasoning
3/4 pound raw small peeled shrimp
1 (1-pint) container shucked raw oysters, drained
Vegetable oil
1 1/2 baguettes, cut into 6-inch lengths
Tartar Sauce
1 1/2 cups shredded green leaf lettuce or iceberg lettuce
2 tomatoes, thinly sliced
Hot sauce
Instructions
Step 1
Whisk together egg and buttermilk in a large
bowl. Stir together cornmeal, flour, and
seasoning in a large plastic bag. Dredge shrimp
and oysters, in batches, in egg mixture, and
then add to cornmeal mixture, shaking to coat
well.
Step 2
Pour oil to a depth of 2 inches in a deep heavy
pot or Dutch oven; heat over medium-high heat
until temperature reaches 350 to 375 .
Step 3
Fry shrimp and oysters, in batches, 1 to 2
minutes or until golden brown and just cooked
through. Drain on paper towels.
Step 4
Spread insides of baguettes with Tartar Sauce,
and top with lettuce, tomatoes, shrimp, and
oysters. Serve with hot sauce and additional
Tartar Sauce.
Tartar Sauce
1 cup mayonnaise
2 tablespoons sweet pickle relish or chopped
pickle
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
Combine all ingredients in a small bowl.
Originally Submitted
3/22/2020
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