Oyster Poboy (Dr)

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Oyster Poboy (Dr) Ingredients

1/2 c Mayonnaise	2 Shucked oysters, drained
1 ts Grated lemon zest	Vegetable oil,
1 tb Fresh lemon juice	4 (3 to 4-oz)
2/3 c Yellow cornmeal	3 c Shredded iceberg lettuce
1/2 ts Each salt, pepper	2 Beefsteak tomatoes,

Instructions for Oyster Poboy (Dr)

Recipe by: TASTE SHOW #TS4759 Combine mayonnaise, zest and juice. Cover and chill. In a shallow bowl season cornmeal with salt, pepper and cayenne. Pat oysters dry and roll in cornmeal until completely coated. Heat 1/2-inch of oil in a large, heavy cast-iron skillet to 350 degrees F. Add half the oysters and cook until golden brown on all sides, turning them with tongs. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters. Split rolls lengthwise and pull out inner bread to form a pocket for oysters. Spread with mayonnaise mixture. Place the fried oysters in the bread and top with lettuce and tomatoes. Yield: 4 sandwiches Posted to MC-Recipe Digest V1 #613 by thelma@pipeline.com on May 16, 1997

Main Ingredient: BeefCuisine: Uncategorized

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