Fried Oyster Po'Boy Samy w/ Creole Remoulade Sauce by tasquah
Close
Hover over top left image to zoom.
Click anywhere to exit.
Members remain the original copyright holder in all their materials here at Renderosity. Use of any of their material inconsistent with the terms and conditions set forth is prohibited and is considered an infringement of the copyrights of the respective holders unless specially stated otherwise.
Description
Today we made some Fried Oyster Po'Boy Sammies with Creole Remoulade Sauce,(not the foo foo french one)
Oysters (shucked)
Salt & Black Pepper
Standard Breading Procedure
APF Flour
Egg Wash
Bread Crumbs (panco)
French Bread (cut into 6 in sections)
Ice Berg Lettuce (shredded)
Tomatoes (thin slice)
Lemons slices
Creole Remoulade Sauce (see Below)
Creole Remoulade Sauce:
Green onions (coarsely chopped)
Celery (coarsely chopped)
Parsley sprigs (coarsely chopped)
Creole mustard
Paprika
Salt
Black pepper
Cayenne
White wine vinegar
Lemon juice
Basil (chopped)
Olive oil
Green onion (1/4 inch dice)
Celery (1/4 inch dice)
Parsley (finely diced)
Comments (4)
jocko500
this is cool . best stuff to use is Cajun. Lafayette, la. was voted number one in good eats in the USA.
morningglory
Great color, looks delicious.
Fidelity2
5+! Thanks.
rawdodb
Looks Delishous!! Haven't had decent Sea food since I left the Coast!!!!