To start off Mardi Gras Month I thought it appropriate to post a recipe for a Po Boy sandwich. This spicy sandwich gets a flavor kick both from the spicy Cheeze-It crusted oysters and from the Remoulade dressing. I found a pint of great looking oysters at Costco recently and used half of the jar to make these tasty sandwiches.
I adapted this recipe from one I spotted over at The Sweet and Savory Sisters, who have a recipe at their site for a homemade Remoulade sauce. I went the quick route and bought a bottle of premade sauce.
If for some reason you find yourself missing the Cheeze-Its and aren't able to pick them up, we did try a few oysters using just the flour and cajun seasoning coating and they turned out great as well. For that you would use the standard dip in flour, dip in egg mixture, dip back in flour method. Enjoy!
Spicy Cheez-It Oyster Po Boy
Makes enough for one large french bread, about 6 servings
- 1 pint medium oysters
- 1/2 cup flour
- 2 cups Cheez-It crackers, crushed to fine crumbs
- Cajun Seasoning, to taste
- 1/4 teaspoon celery salt
- 1 tablespoon chopped parsley
- 1 eggs, beaten
- 1/4 cup milk
- additional ingredients:
- 1 loaf french bread, cut down the middle and toasted with butter
- 1 cup shredded lettuce
- 1 large ripe tomato, sliced
- Remoulade sauce (I used the brand "Louisiana Fish Fry Products" Remoulade dressing which I found at a local Rosauers store)
- Rinse your oysters, checking for any pieces of broken shell. Drain using a colander, then pat dry with paper towels.
- Set up your breading station with three bowls. In the first bowl, add the flour and season it with Cajun seasoning. I added probably 1-2 tsp. Cajun seasoning but use as much or little as you prefer. In the second bowl, combine the egg and milk. Stir well. In the third bowl, add the Cheeze-It crumbs, more Cajun seasoning, celery salt and parsley. Again I added about 1-2 tsp. Cajun seasoning.
- Dredge the oysters in the flour, tapping off any excess. Dip the oysters in the egg mixture and finally dredge the oysters in the cracker crumb mixture until well coated. Let the coated oysters sit for five to ten minutes to let the coating adhere and set up.
- Prepare the oil. We used a basic vegetable oil. It is important that your oil be the correct temperature. If the oil is too hot the oysters will burn and if it is too cool, the coating may fall off / or absorb the oil and be too greasy. Heat the oil to 360-f degrees. Add the oysters to the oil about 5 at a time and fry until golden brown, about 1-2 minutes. Drain the oysters on paper towels.
- If you have not already done so, toast your french bread with butter in a saute pan or for a few minute sin the oven. Dress each side of bread with Remoulade sauce. To one side add the oysters. To the other side, add the shredded lettuce and tomatoes. Combine the two sides and slice into individual servings. Serve immediately.
Adapted from The Sweet and Savory Sisters.