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Receta Dressed Mini Oyster Po'boys
by Global Cookbook

Dressed Mini Oyster Po'boys
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Ingredientes

  • Peanut or possibly vegetable oil
  • 1 1/4 c. self-rising cornmeal
  • 2 Tbsp. Creole seasoning
  • 2 ct fresh Select oysters - (8 ounce ea liquid removed
  • 1 c. mayonnaise divided
  • 2 Tbsp. white vinegar
  • 2 Tbsp. Dijon mustard
  • 1 pkt shredded cabbage - (10 ounce)
  • 2 Tbsp. ketchup
  • 1 Tbsp. prepared horseradish
  • 1 tsp Creole seasoning
  • 3/4 tsp paprika
  • 12 x French bread rolls split, toasted Lemon wedges for garnish

Direcciones

  1. Pour oil to a depth of 1 inch into a Dutch oven; heat to 375 degrees.
  2. Combine cornmeal and 2 Tbsp. Creole seasoning. Dredge oysters in cornmeal mix. Fry oysters, in 3 batches, 3 to 4 min or possibly till golden brown. Drain oysters on paper towels.
  3. Stir together 1/2 c. mayonnaise, vinegar, and mustard. Stir in cabbage; set slaw aside.
  4. Stir together remaining 1/2 c. mayonnaise, ketchup, and next 3 ingredients in a small bowl. Spread cut sides of French bread rolls with ketchup mix; place oysters and slaw proportionately on bottom halves of each roll. Cover with tops. Serve po'boys immediately. Garnish, if you like.
  5. This recipe yields 4 to 6 servings.
  6. Comments: To save time, purchase premade coleslaw.