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Ingredients
  • subheading: FOR THE REMOULADE:
  • ½ cup mayonnaise
  • 2 tablespoons sriracha or use chili sauce
  • 2 teaspoons spicy brown mustard or use Creole mustard
  • 1 teaspoon prepared horseradish I used HOT
  • 1 teaspoon Worcestershire sauce
  • 1 jalapeno pepper minced
  • 1 small shallot minced
  • 2 cloves garlic minced or use garlic powder
  • Juice from half a lemon lemon juice
  • 1 teaspoon Creole seasoning blend
  • Cayenne pepper to taste
  • Hot sauce to taste
  • subheading: FOR THE FRIED OYSTERS:
  • Peanut Oil for frying or use vegetable oil
  • 1 cup cornmeal
  • ½ cup cornstarch
  • ½ teaspoon cayenne powder or more to taste - use paprika for milder
  • Salt and pepper to taste
  • 12 large shucked oysters drained well patted dry (about 1 pound)
  • subheading: FOR THE OYSTER PO’ BOYS:
  • 4 French sandwich rolls or use baguettes
  • 1 cup shredded lettuce
  • 1 large tomato sliced
  • Sliced pickles
Steps
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