Oyster Po’Boys with Carrot and Red Onion Slaw

Oyster Po'Boys

Lightly coated in a crispy cornmeal crust, fried oysters shine in these classic po’ boys.

Oyster Po'Boys with Carrot and Red Onion Slaw
Makes 4 servings
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  1. 2 cups thinly sliced carrot
  2. 1⁄2 cup thinly sliced red onion
  3. 1⁄4 cup red wine vinegar
  4. 2 teaspoons canola oil
  5. 11⁄4 teaspoons kosher salt, divided
  6. 1⁄8 teaspoon ground red pepper
  7. 1 cup plain yellow cornmeal
  8. 1⁄2 cup all-purpose flour
  9. 1⁄2 teaspoon onion powder
  10. 1⁄4 teaspoon ground black pepper
  11. Vegetable oil, for frying
  12. 2 (8-ounce) containers shucked oysters
  13. 1⁄2 cup mayonnaise
  14. 4 hoagie rolls, split lengthwise
  15. 1 cup lightly packed fresh cilantro sprigs
  1. In a medium bowl, toss together carrot, red onion, vinegar, oil, 1⁄4 teaspoon salt, and red pepper. Cover and refrigerate for at least 2 hours or up to 24 hours.
  2. In a shallow dish, stir together cornmeal, flour, onion powder, black pepper, and remaining 1 teaspoon salt. In a large deep cast-iron skillet, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°. Working in batches, dredge oysters in cornmeal mixture, shaking off excess. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and let drain on paper towels.
  3. Spread mayonnaise onto cut sides of bread. Top with oysters, carrot mixture, and cilantro.
Taste of the South https://www.tasteofthesouthmagazine.com/


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