Provided by Guy Fieri
Time 1h5m
Yield 4 po' boys
Number Of Ingredients 29
Steps:
- For the donkey sauce: Mix together the mayonnaise, roasted garlic, mustard, salt, Worcestershire, black pepper and lemon juice in a small bowl. Refrigerate until ready to use.
- For the wet soak: In a nonreactive bowl or gallon resealable bag, combine the buttermilk, hot sauce, basil, granulated garlic, white pepper and beaten egg and mix well. Add the oysters (or shrimp) and any liquid from shucking. Cover and refrigerate 15 minutes.
- For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, 1 teaspoon of the sea salt, the black pepper, cayenne and paprika and mix well.
- Heat the oil in a large cast-iron skillet until a deep-frying thermometer inserted in the oil registers 350 degrees F.
- Drain the oysters (or shrimp) from the wet soak and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches (do not crowd) and cook 3 to 4 minutes per side. Remove to a paper-towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
- For the sandwiches: Preheat the oven to a low broil. Butter the rolls with the garlic butter and place on a baking sheet. Broil until golden, 2 to 3 minutes.
- Spread Donkey Sauce on both halves of each roll. Layer on the oysters, cabbage, pickles and tomatoes and top with the other half of each roll. Serve immediately.
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Stephen Kiragu
[email protected]These po' boys were a bit messy to eat, but they were totally worth it.
Advance star
[email protected]The bread was soft and fluffy, and it held up well to the seafood and sauce.
Kay Britton
[email protected]The oysters and shrimp were cooked perfectly. They were tender and juicy.
Arthur Hand
[email protected]I really enjoyed the remoulade sauce. It was tangy and creamy, and it complemented the seafood perfectly.
Bal Tal
[email protected]These po' boys were delicious! I loved the combination of flavors and textures.
Fire Free
[email protected]Overall, I thought these po' boys were pretty good. I would definitely make them again, but I would make a few changes to the recipe.
tanjeem kuddus
[email protected]The breading on the oysters and shrimp was a bit too thick for my liking.
MIRAJ SHEIKH
[email protected]These po' boys were a bit too greasy for my taste.
Amad abbasi Abbasi
[email protected]I've made this recipe several times and it's always a hit! The po' boys are so flavorful and easy to make.
mirza shahzab
[email protected]These po' boys were amazing! The oysters and shrimp were perfectly fried, and the bread was soft and fluffy. I especially loved the remoulade sauce - it was the perfect complement to the seafood.