Oyster Po' Boy with Jalapeno Relish (Aaron McCargo, Jr.) |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
peanut oil, for frying |
2 jalapenos, minced |
2 plum tomatoes, seeded and minced |
2 shallots, minced |
3 cloves garlic, minced |
1 lemon, zested, plus 1/2 lemon, juiced |
1 lime, zested, plus 1/2 lime, juiced |
1 cup mayonnaise |
kosher salt and freshly ground black pepper |
1 cup all-purpose flour |
2 tablespoons smoked paprika |
1 teaspoon cayenne |
kosher salt and freshly ground black pepper |
20 oysters, shucked |
3 eggs, beaten |
1 cup panko bread crumbs |
1/2 lemon, juiced |
mayonnaise |
arugula |
4 to 5 french rolls, split |
Directions:
1. Preheat a deep-fryer or heavy-bottomed pot, with enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
2. Relish:
3. Mix all ingredients in a bowl and set aside.
4. Oysters:
5. Mix the flour, smoked paprika, cayenne, salt and pepper, to taste, in a shallow bowl. Add the eggs to another bowl and the bread crumbs to a third bowl. Dredge the oysters in the flour mixture, then in egg and then in bread crumbs. Arrange the breaded oysters on a platter lined with parchment. Fry the oysters, in batches, until crisp and light brown, about 1 to 2 minutes Remove to a paper towel lined platter and season with salt and pepper and a dash of lemon juice.
6. To assemble sandwiches:
7. Spread mayonnaise and relish on the bottoms of the rolls. Add 4 to 5 oysters to each roll and top with a few leaves of arugula. Cover with the roll tops and serve.
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