Famous New Orleans Peacemaker Po Boy Recipes
THE PEACEMAKER: GOLDEN FRIED OYSTER AND SHRIMP PO-BOY WITH HOT SAUCE-INFUSED MAYONNAISE, LETTUCE, AND TOMATO
Steps:
- Combine mayonnaise and hot sauce together to the consistency desired. Add red pepper, white pepper, and salt, to taste. Set aside.
- In a deep pot, heat 3 inches of oil to 375 degrees F. Dredge the oysters and shrimp in seasoned flour and fry until cooked through and hot for 2 to 3 minutes.
- Place both bread halves on 12-inch platter. Spread mayonnaise mixture on top half of sandwich. Add fried seafood and pickles, garnish with lemon.
THE PEACEMAKER
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oil to 350 degrees F in a large Dutch oven.
- Combine the flour and cornmeal and mix together. Toss half the oysters into the cornmeal mix and move them around, coating each oyster completely in the mix. Place the oysters into hot oil and carefully move around to prevent the oysters from sticking together. Only leave the oysters in the oil for 1 to 2 minutes as they cook quickly. Season, to taste, with salt immediately after cooking. Repeat with the remaining oysters.
- Place the oysters on the French bread while they are still hot and add the sliced cheese and bacon. Enjoy!!!
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- In a small bowl, stir together the mayonnaise and hot sauce, mixing well. Set aside. Heat 3 inches oil in a deep fryer or deep cast-iron frying pan to 375 degrees. Meanwhile, line a baking sheet with waxed paper.
- In a large bowl, stir together both flours, cayenne, salt, and pepper, to taste. Pour the buttermilk into a second bowl, add the shrimp, toss to coat, and let soak for 1-2 minutes.
- Then, working in batches, scoop the shrimp out of the buttermilk, allowing the excess liquid to drip back into the bowl, and add to the flour mixture. Toss to coat evenly, then shake off the excess and place on the baking sheet.
- When all of the shrimp are coated, repeat the process with the oysters. (It is important that you soak the shrimp in the buttermilk first, as the oysters tend to, for lack of a better term, and because this is a New Orleans specialty, make the buttermilk funky.)
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