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Creole Oyster Po' Boy

Healthycooking's picture
  Cornmeal 1⁄3 Cup (5.33 tbs)
  Fine dry breadcrumbs 1⁄3 Cup (5.33 tbs)
  Garlic powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Low fat buttermilk 2 Tablespoon
  Egg white 1
  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.

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