mardi gras pan fried oyster t

Mardi Gras Pan-Fried Oyster BLT

Our version of an oyster po’ boy includes crisp applewood smoked bacon and a tomato salad.
15m
PREP TIME
10m
COOK TIME
12
INGREDIENTS

Servings: 4

Ingredients

  • 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 substitution Substitutions available
    • cherry 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

INSTRUCTIONS

  • 1 Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat.
  • 2 Season oysters with salt and pepper. Dip into egg whites then coat in Fish-Fri.
  • 3 Fry oysters in batches about 30 seconds or until golden brown. Drain on paper towels.
  • 4 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.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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