Fried Oyster Po'Boy Samy w/ Creole Remoulade Sauce by tasquah
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Description
Today we made some Fried Oyster Po'Boy Sammies with Creole Remoulade Sauce,(not the foo foo french one)
Oysters (shucked)
Salt & Black Pepper
Standard Breading Procedure
APF Flour
Egg Wash
Bread Crumbs (panco)
French Bread (cut into 6 in sections)
Ice Berg Lettuce (shredded)
Tomatoes (thin slice)
Lemons slices
Creole Remoulade Sauce (see Below)
Creole Remoulade Sauce:
Green onions (coarsely chopped)
Celery (coarsely chopped)
Parsley sprigs (coarsely chopped)
Creole mustard
Paprika
Salt
Black pepper
Cayenne
White wine vinegar
Lemon juice
Basil (chopped)
Olive oil
Green onion (1/4 inch dice)
Celery (1/4 inch dice)
Parsley (finely diced)
Comments (4)
this is cool . best stuff to use is Cajun. Lafayette, la. was voted number one in good eats in the USA.
Great color, looks delicious.
5+! Thanks.
Looks Delishous!! Haven't had decent Sea food since I left the Coast!!!!