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Our version of an oyster po’ boy includes crisp applewood smoked bacon and a tomato salad.
vegetable oil, for frying
24 Louisiana oysters, freshly shucked
4 egg whites, lightly beaten
1 package ZATARAIN'S® Seasoned Fish Fri®
1 cup grape tomatoes, quartered
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon minced fresh chives
8 leaves Bibb lettuce
1 loaf New Orleans-style French bread, cut into 4 (6-inch) pieces and lightly toasted
8 slices applewood smoked bacon, crisply cooked
2 tablespoons ZATARAIN'S® Creole Mustard
Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat.
Season oysters with salt and pepper. Dip into egg whites then coat in Fish-Fri.
Fry oysters in batches about 30 seconds or until golden brown. Drain on paper towels.
Season tomatoes with salt and pepper. Toss with olive oil, vinegar and chives. Spread bread with Creole mustard. Top with lettuce, tomato mixture, bacon and fried oysters.
Nutritional Information coming soon!