Amy S Pan Fried Oyster Po Boys With Creole Mayo Recipe

Ingredients for Amy S Pan Fried Oyster Po Boys With Creole Mayo

• 1 pound fresh oysters, shucked
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• Old Bay Seasoning
• Salt
• Pepper
• Cayenne Pepper
• 2 large eggs
• 1/4 cup milk
• Vegetable oil for frying
• French Bread
• 2 large tomatoes, sliced
• Iceberg Lettuce
• Mayonnaise
• Green Onion
• Dried Parsley Flakes
• Sweet Pickle Relish
• Yellow Mustard
• 1 teaspoon Creole seasoning
• Hot Sauce

How to Make Amy S Pan Fried Oyster Po Boys With Creole Mayo

1. **Make the Creole Mayo:** In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon chopped pickled jalapeños, 1 teaspoon Creole seasoning, 1/2 teaspoon Dijon mustard, and 1 tablespoon chopped fresh parsley. Set aside.
2. **Prepare the Oyster Dredge:** In a shallow dish, combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt.
3. **Prepare the Egg Wash:** In a separate shallow dish, whisk together 2 large eggs and 1/4 cup milk.
4. **Fry the Oysters:** Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (about 350°F). While the oil heats, prepare a wire rack or plate lined with paper towels for draining.
5. **Dredge and Fry:** Dip each oyster in the egg wash, then dredge in the cornmeal mixture, ensuring it's fully coated. Carefully place the oysters in the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and cooked through.
6. **Assemble the Po'Boys:** Cut the bread rolls in half lengthwise. Spread the Creole mayo evenly on the top half of each roll.
7. **Layer the Ingredients:** Layer sliced tomatoes and lettuce on the bottom half of each roll. Top with the fried oysters.
8. **Serve:** Place the top half of the roll on the oysters, cut each po'boy into fourths, and serve immediately.