Recipe: Po Boy Oysters with Cajun Remoulade
Author: 
 
Ingredients
2 doz. Shucked Oysters - save the bottom of the shells to serve the fried oysters in
Marinade
  • 1 cup buttermilk
  • 1 t. Old Bay Spice
  • 1 Tbs. Emeril Essence
Breading
  • 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
Cajun Remoulade Sauce
  • 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
Instructions
  1. Combine ingredients for buttermilk marinade, and marinate the oysters for 2 hours in the refrigerator
  2. To clean the shells, wipe out any remaining seafood and boil shells in large pot for 2 minutes. Dry completely
  3. In separate bowl, combine ingredients for the breading
  4. Remove oysters from marinade and dredge in the breading mixture
  5. In heavy cast iron skillet, or deep fryer, set at 360 degrees, fry oysters for 2 minutes until golden brown on all sides.
  6. In blender, mix ingredients for the remoulade sauce, and serve either on the side or drizzled over the oysters
  7. Garnish with chopped parsley
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-po-boy-oysters-with-cajun-remoulade/