Name: Mini Po' Boy Sandwiches
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 8 serving(s)
Ingredients: 1/2 cup (125 ml) mayonnaise; 1/4 cup (60 ml) finely chopped sweet pickles (can substitute sour pickles); 1 tablespoon (15 ml) lemon juice; 1 teaspoon (5 ml) creamed horseradish; 1/2 teaspoon (2.5 ml) sugar; 1 1/2 cups (375 ml) fine corn meal; 1/2 teaspoon (2.5 ml) cayenne; 3/4 lb (375 g) shucked oysters, drained and patted dry with paper towels; 1 baguette (or 4 small submarine buns), halved lengthwise; 1 cup (250 ml) iceberg lettuce, chopped; 1 tomato, finely sliced (optional); Salt and pepper

Preparation

Tartar Sauce
- In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate until use.
Fried oysters
- Preheat the oil in the deep-fryer to 180°C (350°F). Line a baking sheet with several layers of paper towels.
- With the oven rack in the middle position, preheat the broiler.
- In a bowl, combine the corn meal and cayenne. Season with salt. Dredge the oysters with the flour mixture, coating them well.
- Drop half the oysters into the deep-fryer and fry until golden, 1 to 2 minutes, depending on their size. Drain and transfer to the paper towels. Repeat with the remaining oysters. Season with salt.
Assembly
- Meanwhile, toast the bread under the broiler for 2 to 3 minutes. Spread tartar sauce on each half. Top the bottom half with lettuce, tomatoes and fried oysters. Cover with the top half of the bread and press firmly to compact. Cut into pieces at 5-cm (2-inch) intervals and secure each piece with a toothpick.

Mini Po' Boy Sandwiches

Categories

Ingredients

Tartar Sauce

Fried Oysters

Sandwich

Preparation

Tartar Sauce

Fried oysters

Assembly

Personal Note