Fried Shrimp and Oyster Po-boy

Bring some Louisianan flair to your week by whipping up this fried shrimp and oyster po’boy. Instead of being dressed with the usual fixings, this po’boy recipe gets creative and loads the sammy up with a homemade salad. It brings a tangy, spicy flavor to the dish.

Ingredients

• 12 shucked oysters
• 12 jumbo shrimp, peeled and deveined
• Cornmeal dredge (recipe follows)
• Peanut oil, for frying
• Salad:
• 1 small red onion, sliced thin
• 1 ripe tomato, sliced thin
• 1 teaspoon sherry vinegar
• 1 teaspoon prepared horseradish
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Corn Meal Dredge:
• 1.5 cups corn flour
• 1.5 cups corn meal
• 3 tablespoons popcorn salt
• 2 tablespoons onion powder
• 1 tablespoon granulated garlic
• 1 tablespoon white pepper
• 2 teaspoons cayenne pepper
• 1 teaspoon celery salt
• Cane Vinegar Mayonnaise:
• 4 egg yolks
• 2 tablespoons Dijon mustard
• 1/4 cup Steen's cane vinegar
• 2 teaspoons kosher salt
• 2 cups canola oil
• Po’boy Build:
• 1 12-inch crusty French roll

Directions

1. Dredge oysters and shrimp in cornmeal mix.
2. Deep fry in 350-degree peanut oil.
3. Let rest on wire rack.
4. Salad:
5. Combine all and toss gently.
6. Corn Meal Dredge:
7. Whisk together well.
8. Cane Vinegar Mayonnaise:
9. Add all ingredients except oil to a food processor.
10. Blend for ten seconds, then drizzle in oil, continuing to blend until emulsified.
11. Po’boy Build:
12. Slice po’boy bread almost all the way through.
13. Apply a heathy amount of mayo to each side.
14. Pile oyster and shrimp on po’boy (should be heaping).
15. Top with salad and serve.