Ingredients
LISA CRAWLEY/TEASPOON
1/4 cup reg. or reduced cal. mayo.
2 tsp fresh lemon juice
1 tsp lemon peel, minced
2 long fr. rolls, split horiz. lightly toas
1 vegetable oil, for frying
1/3 cup yellow cornmeal
1/4 tsp cayenne pepper
8 oz jar oysters, drained, lg. oysters cut
1 cup iceberg lettuce, shredded
1 salt and pepper, to taste
Directions
Combine mayo, lemon juice and lemon peel in sm. bowl. Season to taste
w/ salt and pepper. (Can be prepared one day ahead. Cover and
refrigerate). Pull out some bread from bottom half of each roll to
form shallow pocket. Spread mayo. in pockets.
Pour oil in med. skillet to depth of 1/4 inch. Heat 5 min. over med.
heat. Blend cornmeal and cayenne pepper in sm. bowl; season w/ salt
and pepper. Roll oysters in cornmeal mixture to coat. Fry oysters
until golden brown, about 2 min. per side. Transfer oysters to paper
towels and drain.
Arrange oysters in bottom halves of rolls. Top w/ shredded lettuce.
Place top of each roll over lettuce and serve. May be doubled.
SOURCE: Bon Appetit, November, 1993.
Servings: 2 servings
Oyster Po'boy Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into the far past, in truth as far into history as the early Egyptians, and maybe further still. Interesting though that is, generally, these ancient cook books were just simple hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts are a few tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Additionally, he tells us how the Roman chefs made use of a wide range of herbs, including a few you will know like bay, rue and parsley. During the following few centuries, the upper-class families of Wesstern Europe tried to serve up the most exotic banquets, and as a consequence, the best cooks and their recipes were highly sought after. However, it wasn`t until the 1800s that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. The revolution that is television brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Oyster Po'boy recipe.