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Best Po’boy ever

Want to take a quick trip to New Orleans with out hassle of jumping on a plane? Well this shrimp and oyster Po’Boy sandwich will transport you there in no time. Shrimp and oysters battered in cornmeal seasoning deep fried to perfection on a hoagie with lettuce, tomatoes, pickles and spicy mayo… You’ll feel like you’re in a Zataran’s commercial.


1 pound medium shrimp, peeled and deveined
1 pound medium oysters, shucked and drained
1 1/2 cups flour
1 large egg, beaten
1 cup buttermilk
3/4 cup cornmeal
2 tablespoons garlic powder
1 tablespoons black pepper
3 tablespoons Old Bay seasoning
1 teaspoon salt
2 cups iceberg lettuce, shredded
2 beefsteak or heirloom tomatoes cut into 1/4 inch slices
1/2 cup hamburger pickles
4 hoagie rolls
1/2 cup Sriracha Mayo
Oil for frying

Whisk egg and buttermilk together in large bowl. Toss in shrimp and oysters. In a separate bowl mix flour, cornmeal, garlic powder, Old Bay, black pepper, salt, and cayenne pepper. Meanwhile heat 1 1/2 inches of oil to 350 degrees in cast iron skillet. Dredge shrimp in flour mixture carefully place shrimp in hot oil and cook for 3 minutes on each side. Its better to start with the shrimp because the juice from the oyster tend to leave a mess in the pan the can start to burn. Next dredge and fry the oyster for 3 minutes on each side. Drain shrimp and oysters on paper towel. Split hoagie rolls in half spread generous about of Sriracha Mayo on both halves of bread. Stack shrimp and oysters on rolls top with lettuce, tomatoes, and pickles.

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