Shrimp and Oyster Po' Boys

Ingredients

• 2 cups buttermilk 
• 1 pinch cayenne 
• 0.5 cup cornichons roughly chopped
• 1 tablespoon dijon mustard 
• 2 tablespoons flat-leaf parsley fresh chopped
• 1.5 tablespoons garlic powder 
• 2 cups ground cornmeal fine
• 2 tablespoons louisiana hot sauce 
• 2 tablespoons hot sauce plus more for sandwich
• 6 servings iceberg lettuce shredded finely
• 0.5  juice of lemon juiced
• 6 servings kosher salt 
• 6 servings kosher salt and pepper black freshly ground
• 6 servings lemon wedges 
• 2 cups mayonnaise 
• 1.5 tablespoons onion powder 
• 24 medium dozens oysters 
• 6 servings vegetable oil; peanut oil preferred for deep-frying
• 1.5 pounds shrimp deveined peeled
• 1.5 teaspoons paprika smoked
• 1 cup cup heavy whipping cream sour
• 2  hoagie rolls soft
• 1 slices tomatoes 

Equipment

• bowl
• paper towels
• whisk
• mixing bowl
• pot
• slotted spoon

Directions

1. Watch how to make this recipe.
2. In a large bowl, soak the oysters and shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minutes. In a shallow dish, whisk, together the cornmeal, onion powder, garlic powder, paprika and cayenne.
3. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
4. Drain the oysters and shrimp and toss them in the seasoned cornmeal. Working in batches, fry the oysters and shrimp until golden and crispy, about 3 minutes.
5. Remove with a slotted spoon and drain on paper towels. Season with salt, to taste.
6. Split the rolls and smear with Creole mayonnaise. Line with plenty of shredded lettuce and tomato slices. Top with fried oysters and shrimp.
7. Cut each roll into 2 to 3 pieces.
8. Serve with hot sauce and a wedge of lemon.
9. Combine all the ingredients well in a large mixing bowl. Cover and refrigerate until ready to use.