Brad's oyster po' boy

Name: Brad's oyster po' boy
Yield: 2 rolls
Cuisine: American
Ingredients: 1 dozen bbq sized oysters; 1 pkg pretzel hoagie rolls; Tartar sauce; 3 strips bacon, fried crispy; Sliced sharp cheddar cheese; 1 heirloom tomato, sliced; 1/2 an avocado, wedged; 1 egg, beaten; 1 cup flour; 1/2 cup yellow cornmeal; 1 tsp each, garlic powder, onion powder, white pepper, paprika, old bay seasoning; 1 1/2 tsp cayenne powder for a kick if you like it spicy

wingmaster835 @wingmaster

Sequim Washington

One of the many reasons I live on the coast. There is nothing like fresh seafood

wingmaster835 @wingmaster

Sequim Washington

One of the many reasons I live on the coast. There is nothing like fresh seafood

Saved

Ingredients

2 rolls

1 dozenbbq sized oysters
1 pkgpretzel hoagie rolls
Tartar sauce
3 stripsbacon, fried crispy
Sliced sharp cheddar cheese
1heirloom tomato, sliced
1/2an avocado, wedged
For oyster breading
1egg, beaten
1 cupflour
1/2 cupyellow cornmeal
1 tspeach, garlic powder, onion powder, white pepper, paprika, old bay seasoning
1 1/2 tspcayenne powder for a kick if you like it spicy

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Steps

1

Shuck oysters. Rinse off any shell particles and put in a bowl to drain. Set aside for a few minutes. Drain off excess liquid every few minutes.
2

Mix all dry ingredients for breading in a 1 gallon ziplock bag. Beat egg into a bowl.
3

When oysters quit giving off liquid, throw them into ziplock bag and shake. Remove them, dredge in egg and return to the bag and shake again. The double dip.
4

Drop into a preheated deep fryer at 360 degrees. Deep fry for 4-5 minutes. Until breading is crunchy and golden brown.
5

Split rolls, spread plenty of tartar sauce on rolls. Lay down the bacon strips. Lay cheese over them add tomatoes and avocado. Lay oysters on top and serve immediately. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on May 25, 2023 13:18

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.