Oyster Po' Boy Sandwhich Recipe / Fisherman's Market

Check out the full recipe below.
www.thefishermansmarket.ca/ -want to learn more about healthy, sustainable seafood, and where that seafood comes from?
This video will not only give you a great recipe for Po' Boy Sandwiches but find out about the Fisherman's Market Shellfish Month and our annual in store oyster shucking event.
The oysters used for the show are North Cove Oysters harvested and processed on Vancouver Island. With a crisp, clean flavor and a large firm flesh these oysters are perfect for frying or Barbecuing.
As always the best part of these recipes and videos is they are quick, easy and delicious and most importantly they are affordable and anyone can cook them.
Oyster Po' Boy Serves 2
8oz Tub of oyster meat (4-6 oysters)
1/2 Cup Cornmeal
1/2 Cup Bread Crumbs
1Egg, Beaten
1/2 Cup Butter Milk
1 Tomato Sliced
1/2 lettuce head chopped
2 Tbsp Mango Habanero Aioli (Stonewall Kitchen) use mayo as a substitute
2 Tbsp Cocktail Sauce
2 Tbsp Tilly's Louisianan Cajun Spice (use any Cajun spice as a substitute)
4 Tbsp Olive Oil
1 Roll French Bread
Marinade shucked oyster meat in egg and butter milk mixture and refrigerate for 30min - 1 hour. Mix together corm meal, bread crumbs and Cajun spice.
Pre Heat oil in non stick pan to medium high. Remove oysters from buttermilk and egg mixture and roll in cornmeal and bread crumbs making sure to coat the entire oyster. Place oyster into oiled pan. Repeat until all oysters are in the pan. Cook approximately 3-4 min per side, remove from pan and place to dry on paper towel. While oysters are drying slice French bread in half lengthwise. Spread cocktail sauce on one side of bread and your mayo / aioli on the other. Put tomato and lettuce on your bun and add your fried oysters to the sandwich.
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