February 5, 2020
:format(webp)/https://www.thedailymeal.com/sites/default/files/recipe/2020/pobou-isaactoups.JPG "Fried Shrimp and Oyster Po’boy")
Courtesy Isaac Toups
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.
Ingredients
- 12 shucked oysters
- 12 jumbo shrimp, peeled and deveined
- Cornmeal dredge (recipe follows)
- Peanut oil, for frying
Salad
- 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
Corn Meal Dredge
- 1.5 Cups corn flour
- 1.5 Cups corn meal
- 3 Tablespoons popcorn salt
- 2 Tablespoons onion powder
- 1 Tablespoon granulated garlic
- 1 Tablespoon white pepper
- 2 Teaspoons cayenne pepper
- 1 Teaspoon celery salt
Cane Vinegar Mayonnaise
- 4 egg yolks
- 2 Tablespoons Dijon mustard
- 1/4 Cup Steen's cane vinegar
- 2 Teaspoons kosher salt
- 2 Cups canola oil
Po’boy Build
- 1 12-inch crusty French roll
Directions
Dredge oysters and shrimp in cornmeal mix.
Deep fry in 350-degree peanut oil.
Let rest on wire rack.
Salad
Combine all and toss gently.
Corn Meal Dredge
Whisk together well.
Cane Vinegar Mayonnaise
Add all ingredients except oil to a food processor.
Blend for ten seconds, then drizzle in oil, continuing to blend until emulsified.
Po’boy Build
Slice po’boy bread almost all the way through.
Apply a heathy amount of mayo to each side.
Pile oyster and shrimp on po’boy (should be heaping).
Top with salad and serve.