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Knock U on Your Asphalt Oyster Po-Boy

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 Coleslaw:
1 ½ cups real mayonnaise
3 tablespoons granulated sugar
3 tablespoons cider vinegar
2 teaspoons Creole/Cajun seasoning
2 teaspoons paprika
1 teaspoon lemon pepper
1 teaspoon garlic powder
2 green onions, chopped
3 tablespoons Knock U on Your Asphalt Sauce
3 tablespoons Buffalo sauce
1 pound package coleslaw mix

Fried Oysters:
3 dozen raw oysters
Vegetable or peanut oil for deep frying
1 tablespoon Creole/Cajun seasoning
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon paprika
4 cups cornmeal
4 (7-8-inch) lengths of French bread, sliced into top and bottom
 
For the dressing, in a medium bowl, completely mix all ingredients except the cabbage mix. Pour all but ¼ cup of the dressing over the cabbage mix and toss to combine. Refrigerate for 30 minutes up to overnight. About 15 minutes before frying, drain the oysters and cover them with the Knock U on Your Asphalt Sauce.
 

Heat the oil to 350 degrees. Mix all the seasonings with the cornmeal in a large bowl. In small batches, take the oysters from the Knock U on Your Asphalt Sauce and dredge in the seasoned cornmeal. Fry in batches in the hot oil until golden brown, 3-4 minutes. Drain on paper towels. To make the Po-Boy, generously cover for bottom slices of French bread with the Coleslaw, then top with fried oysters. Dot with remaining sauce. Top with matching bread slice or serve open-faced. Serves 4. 

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