Half and Half Po’ boy Sandwich | Peggy Lampman's dinnerFeed

Recipe: Half and Half Po’ boy Sandwich

3 cups cornmeal, white preferred
3 tablespoons seafood seasoning, (such as Old Bay or Paul Prudonne’s Seafood Magic)
2 teaspoons-1 1/2 tablespoons kosher salt*
1 tablespoon black pepper
6 cups peanut or vegetable oil
24 medium-sized oysters, freshly shucked if possible
24 medium-sized raw shrimp
3 egg whites, beaten
6 hoagie rolls or demi-baguettes
1/2 cup mayonnaise
8 cups Po'boy Horseradish Cole Slaw (recipe follows)
2 lemons, cut into wedges
Hot sauce

Preheat oven to 200˚.
Combine cornmeal, seafood seasoning, 2 teaspoons salt and pepper. Taste blend and add salt to taste.
Heat oil in a cast iron skillet, fry baby or heavy-bottomed sauté pan to 355˚ (Use a candy or fry thermometer, if available. If not, oil is ready when a crumb of cornmeal frys briskly in pan. You will need to adjust burner temperature when frying to insure oil maintains a steady sizzle.)
Dredge both sides of oysters in corn meal mix. Gently drop in hot oil and fry oysters, in batches, until golden brown, 3-4 minutes on each side. Place oysters on a paper-towel lined baking sheet and place in warm oven.
Dredge shrimp in cornmeal mixture, dip in egg whites, then dredge again in cornmeal mixture. Fry shrimp in hot oil (355˚) until golden brown on each side. Place shrimp on a paper-towel lined baking sheet in the warm oven.
Slice bread horizontally, about 3/4 of the way through leaving one edge intact.
Spread mayonnaise over both sides cut bread. Divide Po'boy Horseradish Coleslaw over bottom pieces of bread. Top coleslaw with 4 fried oysters followed by 4 fried shrimp. Serve with hot sauce and lemon wedges.

*Often seafood seasoning blends and fry mixes contain salt. Taste your final cornmeal blend and add salt to taste.

Time: 1 hour

Number of servings (yield): 6 sandwiches

Recipe: Po' boy Horseradish Coleslaw

Make a dressing by combining mayonnaise, vinegar, sugar and 2 teaspoons horseradish. Add diced cabbage, carrot and onion to dressing and combine, adding additional horseradish, kosher salt and freshly ground pepper to taste.

Number of servings (yield): 8 cups