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    You are in: Home / Deep-fried / Oyster or Shrimp Po' Boys Aka Poor Boys (Cook's Illustrated) Recipe
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    Oyster or Shrimp Po' Boys Aka Poor Boys (Cook's Illustrated)

    Oyster or Shrimp Po' Boys Aka Poor Boys (Cook's Illustrated). Photo by gailanng

    1/3 Photos of Oyster or Shrimp Po' Boys Aka Poor Boys (Cook's Illustrated)

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Debbie R.'s Note:

    This is from The American Test Kitchen Family Cookbook, the same folks as Cook's Illustrated....I trust them implicitly. I haven't made this one yet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Oysters

    • 1/2 cup cornmeal
    • 1/2 cup flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/8 teaspoon cayenne pepper
    • 1/2 lb shucked oyster (in their liquor, about 20 to 24, you can get them already shucked at the fish counter)
    • 6 cups vegetable oil

    Sandwich

    Directions:

    1. 1
      Prep the oysters: Mix the cornmeal, flour, salt, pepper and cayenne together in shallow container. Scoop up about 8 of the oysters using a slotted spoon. Allow the excess fluid to derain off briefly. Scatter the drained oysters across the cornmeal mixture. Shake the container to coat evenly. Transfer them to a wire rack set over a rimmed baking sheet. Repeat with the rest of the oysters.
    2. 2
      Heat oil in a large Dutch oven, with a candy thermometer attached to the side over high heat until it reaches 375 degrees. Slip half of the oysters carefully into the oil. Cook, stirring and prodding them to keep them from sticking together, until they are golden. It's about 2 minutes. Transfer them to a plate lined with paper towels.
    3. 3
      Return the oil to 375 degrees and repeat with remaining oysters.
    4. 4
      To make the sandwich: Hollow out the middle of the bagette pieces. Spread mayo liberally inside each hollow. Sprinkle with lemon juice. Salt and pepper it if desired. Spread the pickles and fried oysters into the bottom crusts. Top each sanddwich with some tomato slices and lettuce leaves, ending with the top bread half (-ves).
    5. 5
      If you want to make shrimp sandwiches, substitute 3/4 lb. medium shrimp, peeled and deveined. Toss them with 1 large egg (slightly beaten). Use that instead of the oysters in their liquor.

    Ratings & Reviews:

    • on May 29, 2009

      55

      Laissez les bon temps rouler!! A N'awlins style Po-Boy sandwich ready in minutes. This was served with sweet potato fries. I made the shrimp version and Creole seasoning was added in place of the seasonings indicated. Made for *ZWT 5*

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2009

      55

      Wonderful! I made the oyster version. I think if I had better oysters, it might have been sweeter. I made on a whole wheat french roll and added my own creole mustard sauce instead of the mayo and lemon. I also added spinach instead of lettuce just because I had it. Made for ZWT5 - RRR.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2009

      55

      This is straight from the mouth of my neighbor from New Orleans: Where y'at dawlin! Ain't nothin' like ya mama's po-boy, dressed and with some French fries as lagniappe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Oyster or Shrimp Po' Boys Aka Poor Boys (Cook's Illustrated)

    Serving Size: 1 (776 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 3915.4
     
    Calories from Fat 3092
    78%
    Total Fat 343.6 g
    528%
    Saturated Fat 45.4 g
    227%
    Cholesterol 35.9 mg
    11%
    Sodium 2043.2 mg
    85%
    Total Carbohydrate 180.6 g
    60%
    Dietary Fiber 8.6 g
    34%
    Sugars 9.8 g
    39%
    Protein 39.2 g
    78%

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