Recipe: Half and Half Po’ boy Sandwich

Ingredients

• 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

Instructions

1. Preheat oven to 200˚.
2. Combine cornmeal, seafood seasoning, 2 teaspoons salt and pepper. Taste blend and add salt to taste.
3. 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.)
4. 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.
5. 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.
6. Slice bread horizontally, about 3/4 of the way through leaving one edge intact.
7. 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

Copyright © Peggy Lampman's dinnerFeed.

Recipe: Po' boy Horseradish Coleslaw

Ingredients

• 1 cup mayonnaise
• 1 tablespoon cider vinegar
• 3 tablespoons white sugar
• 2 teaspoons-2 tablespoons horseradish
• 1 head green cabbage, diced
• 1 1/2 cups grated carrot
• 2 tablespoons grated onion

Instructions

1. 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

Copyright © Peggy Lampman's dinnerFeed.