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Shrimp and Oyster Po'Boys Recipe
VICE
Wed, 18 Sep 2019 12:00

Shrimp and Oyster Po'Boys Recipe

VICE
Wed, 18 Sep 2019 12:00

Servings: 2Prep time: 20 minutesTotal time: 45 minutesIngredientsfor the cane vinegar mayonnaise: 1/4 cup|60 ml Steens cane vinegar2 tablespoons Dijon mustard2 teaspoons kosher salt4 large egg yolks2 cups|500 ml canola oilfor the seafood: peanut oil, for frying1 ½ cups|250 grams corn flour1 ½ cups|200 grams cornmeal3 tablespoons popcorn salt2 tablespoons onion powder1 tablespoon granulated garlic1 tablespoon white pepper2 teaspoons cayenne pepper1 teaspoon celery salt12 jumbo shrimp, peeled and deveined, tail removed12 shucked oystersfor the salad:1 teaspoon sherry vinegar1 teaspoon prepared horseradish1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 ripe tomato, thinly sliced1 small red onion, thinly slicedfor the poboy: 2 (8-inch) loaves poboy breadDirections1.

Shrimp and Oyster Po'Boys Recipe
Make the mayonnaise: Place all of the ingredients, except the oil, in the bowl a food processor and blend for ten seconds. Slowly drizzle in the oil until emulsified.

2. Fry the seafood: Heat 2 inches of peanut oil in a large saucepan until a deep-fry thermometer reads 350°F. Meanwhile, in a large bowl, whisk together the corn flour, cornmeal, popcorn salt, onion powder, granulated garlic, white pepper, cayenne pepper, and celery salt.

3. Working in batches, dredge the shrimp and oysters in the cornmeal mix, then fry until golden-brown, about 2 to 3 minutes. Using a slotted spoon, transfer to a wire rack nested over a baking sheet and season with salt.

4. Make the salad: Combine all salad ingredients and toss gently.

5. Assemble the poboy: Slice the bread almost all the way through lengthwise. Apply a healthy amount of mayo to the inside. Pile a heaping amount of seafood on the poboy. Top with salad and serve.

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