Rania's Recipes: Parmesan Fried Oyster Po Boy & Southern Sweet Tea
If you're looking for some southern-inspired recipes, check out these two from Rania Harris!
Parmesan Fried Oyster Po Boy Sandwiches
- 2 dozen large meaty oysters - shucked and drained.
- Peanut oil for deep frying - heated to 350 degrees
- 1 cup flour
- 2 eggs
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 cup fresh dried bread crumbs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chopped parsley
Rémoulade Sauce
- 1/3 cup finely chopped dill pickles
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped shallot
- 2 tablespoons tomato paste
- 1 tablespoon Tabasco sauce
- 1 tablespoon fresh lemon juice
For the Po Boys:
- 4 – 6" Hoagie Rolls
- Remoulade Sauce
- Romaine Leaves
- Lemon wedges
- Hot Sauce for passing
Directions:
Rinse the oysters and pat them dry on paper towels. Toss the oysters in the flour. Beat the eggs with the mustard and salt. Dip the oysters into the egg mixture. Combine the breadcrumbs with the Parmesan, black pepper and parsley. Roll the oysters in this mixture - coating well. Fry the oysters in the hot oil in small batches until they are golden brown. Drain them on paper toweling.
Rémoulade Sauce:
Whisk together all rémoulade ingredients and salt to taste.
For Service:
To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside.
Place a lettuce leaf inside and fill each with six oysters. Serve with lemon wedges and pass the hot sauce!
Southern Sweet Tea (Kicked up a Notch)
- 16 ounces fresh brewed iced tea, chilled
- 6 ounces gin or to taste
- 8 ounces peach nectar
- 4 ounces simple syrup
- Peach bitters to taste
- Sparkling wine, for serving
- Peach wedges, for garnish
Directions:
In a pitcher, stir together the iced tea, gin, peach nectar, simple syrup and peach bitters to taste. Refrigerate until well chilled.
Pour over ice into highball glasses and top with sparkling wine. Garnish with peach wedges
Serves 4
