TLC Cooking "Oyster Po' Boys"

Oyster Po Boys

Bottom to top: Oyster Poor Boy, Cole Slaw Vinaigrette

YIELD Makes 4 sandwiches
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INGREDIENTS

Spicy Mayonnaise (recipe)
3/4	cup cornmeal
1/4	cup all-purpose flour
1/2	teaspoon salt
1/8	teaspoon black pepper
3/4	cup oil for frying
2	pints shucked oysters, drained
4	French bread rolls,* split
Lettuce leaves
Tomato slices

*Substitute French bread loaf, split and cut into 4-inch lengths, for French bread rolls.

PREPARATION:

Prepare Spicy Mayonnaise; cover and set aside.
Combine cornmeal, flour, salt and pepper in shallow bowl; set aside.
Heat oil in medium skillet over medium heat. Pat oysters dry with paper towels. Dip oysters in cornmeal mixture to coat.
Fry in batches 5 minutes or until golden brown, turning once. Drain on paper towels.
Spread rolls with Spicy Mayonnaise; fill with lettuce, tomatoes and oysters.

This recipe appears in: Southern

NUTRITIONAL INFORMATION:

Serving Size:	1 sandwich with 2 tablespoons mayonnaise
Fiber	7 g
Carbohydrate	69 g
Cholesterol	101 mg
Saturated Fat	13 g
Total Fat	54 g
Calories from Fat	56 %
Calories	855
Protein	25 g
Sodium	1,799 mg

DIETARY EXCHANGE:

Try this Cafe Du Monde Beignets recipe provided by Miss Louisiana, Katherine Putnam.

Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.