BOB’S OVERSTUFFED SOUTHERN STYLE OYSTER PO’ BOY

BOB'S SOUTHERN STYLE OVERSTUFFED OYSTER PO' BOY
BOB’S SOUTHERN STYLE OVERSTUFFED OYSTER PO’ BOY

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.

INGREDIENTS:

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

PREPARATION:

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?

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