If you are an oyster fan, you probably know that the months ending in “R” are the months when they are in season. Bob is a huge fan of oysters cooked in a number of ways or eaten raw. Me? Not so much. Here is Bob’s Southern style overstuffed Oyster Po’ Boy sandwich.
1 Pint oysters
2 large eggs
2 cups cornmeal
¼ cup AP flour
1 tsp Cajun Seasoning
1 tsp pepper
Olive oil or canola oil
In small bowl, beat eggs, stir in oysters and let sit for 5 minutes.
In another small bowl, combine cornmeal, flour, Cajun seasoning and pepper. Using a fork, transfer the oysters one at a time and gently roll through flour/cornmeal mixture until coated.
Fry in a bit of olive oil for about 3 minutes or until breading becomes golden brown.
Bob likes to eat this on a sub roll with lettuce, tomatoes, and mayo.
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By Tika for CHEW WANNA EAT?