Oyster Po' Boys
the Editors of Publications International, Ltd.
Bottom to top: Oyster Poor Boy, Cole Slaw Vinaigrette
Yield
Makes 4 sandwiches
Ingredients
| Spicy Mayonnaise | |
| 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.
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
| Fat | 9 |
| Meat | 2 |
| Starch | 4.5 |
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