Po’Boy de ostras fritas
Take fried oysters with a little bit of that spicy sauce they whip up down in the Big Easy, and throw it on a crisp sliced baguette, with fresh lettuce and tomatoes, and you’ve got a handheld version of New Orleans cuisine. Genius!
Ingredientes
- 1 tbsp vegetable oil
- 2 cups corn flour
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp black pepper freshly ground
- 1/4 tsp cayenne
- 1 tbsp salt
- 40 oysters preferably from the Gulf Coast, shucked and drained
- 1/2 cup mayonnaise
- 1 french bread loaf (about 20" long) soft or Italian bread, halved lengthwise, then crosswise, lightly toasted
- 16 slices dill pickle
- 1 tomato cored and sliced
- 1/2 head iceberg lettuce shredded
Elaboración paso a paso
- Pour oil into a heavy medium pot to a depth of 2" and heat over medium heat until temperature registers 350º on a candy thermometer.
- Meanwhile, combine corn flour, all-purpose flour, garlic powder, black pepper, cayenne, and salt to taste in a wide dish. Working in small batches, dredge oysters in flour mixture, shaking off excess, then deep-fry in the hot oil until golden brown, about 2 minutes. Transfer oysters to a wire rack to let drain briefly.
- To assemble, spread mayonnaise on cut length of bread, then put half the pickles, oysters, tomatoes, and lettuce, in that order, on each bottom half. Place top halves of bread atop lettuce.
