Recipe: Po Boy Oysters with Cajun Remoulade
- 1 cup buttermilk
- 1 t. Old Bay Spice
- 1 Tbs. Emeril Essence
- ½ cup Masa Harina
- ¼ cup unbleached white flour or Gluten Free Flour
- ¼ cup panko flakes or Gluten Free Bread Crumbs
- 1 Tbs. Emeril Essence
- ½ t. Old Bay
- 1 t. Cajun spice blend
- 1 t. lemon zest
- 1 cup organic mayo
- 1 t. dry mustard
- 1 Tbs. fresh lemon juice
- 2 Tbs. Horseradish
- 2 t. Jalapeno Hot sauce
- 1-½ t. German mustard
- 1 t. minced garlic
- 2 t. capers
- 2 t. ketchup
- Combine ingredients for buttermilk marinade, and marinate the oysters for 2 hours in the refrigerator
- To clean the shells, wipe out any remaining seafood and boil shells in large pot for 2 minutes. Dry completely
- In separate bowl, combine ingredients for the breading
- Remove oysters from marinade and dredge in the breading mixture
- In heavy cast iron skillet, or deep fryer, set at 360 degrees, fry oysters for 2 minutes until golden brown on all sides.
- In blender, mix ingredients for the remoulade sauce, and serve either on the side or drizzled over the oysters
- Garnish with chopped parsley
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-po-boy-oysters-with-cajun-remoulade/
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