Creole Oyster Po' Boy
|Cornmeal||1⁄3 Cup (5.33 tbs)|
|Fine dry breadcrumbs||1⁄3 Cup (5.33 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Low fat buttermilk||2 Tablespoon|
|Standard oysters||20 Ounce, drained (2 Containers, 10 Ounce Each)|
|Vegetable cooking spray||1|
|French bread loaf||1 Pound (1 Whole, About 16 Inches Long)|
|Creole mayonnaise||2 Tablespoon (Adjust Quantity As Needed)|
|Thinly sliced iceberg lettuce||2 Cup (32 tbs)|
|Thin tomato slices||24|
Combine first 6 ingredients in a bowl.
Combine buttermilk and egg white.
Dip oysters in buttermilk mixture; dredge in cornmeal mixture.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
Add oysters; cook 3 minutes on each side or until browned.
Cut bread loaf in half horizontally, and spread Creole Mayonnaise over cut sides of bread.
Arrange lettuce and tomato slices over bottom half of loaf; top with oysters and top half of loaf.
Cut loaf into 8 pieces.