Recipes

Fried Shrimp And Oyster Po'boy

Isaac Toups|

Fried Shrimp And Oyster Po'boy
4.5 (2 ratings)
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This po'boy, from chef Isaac Toups of Toups Meatery and Toups South in New Orleans, packs in a heaping portion of fried oysters and shrimp. As opposed to the standard "dressing" of lettuce, tomoato and mayo, it's topped with a tangy salad and mayo made with Steen's cane vinegar.
Prep Time
30
minutes
Cook Time
30
minutes
Servings
2
Fried Shrimp and Oyster Po'boy
Total time: 1 hour
Ingredients
  • 12 shucked oysters
  • 12 jumbo shrimp, peeled and deveined
  • cornmeal dredge (recipe follows)
  • peanut oil, for frying
  • 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
  • 1.5 cup corn flour
  • 1.5 cup corn meal
  • 3 tablespoon popcorn salt
  • 2 tablespoon onion powder
  • 1 tablespoon granulated garlic
  • 1 tablespoon white pepper
  • 2 teaspoon cayenne pepper
  • 1 teaspoon celery salt
  • 4 egg yolks
  • 2 tablespoon dijon mustard
  • 1/4 cup steen's cane vinegar
  • 2 teaspoon kosher salt
  • 2 cup canola oil
  • 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. Combine all and toss gently.
  5. Whisk together well.
  6. Add all ingredients except oil to a food processor.
  7. Blend for ten seconds, then drizzle in oil, continuing to blend until emulsified.
  8. Slice po’boy bread almost all the way through.
  9. Apply a heathy amount of mayo to each side.
  10. Pile oyster and shrimp on po’boy (should be heaping).
  11. Top with salad and serve.
 
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