I love smoked oysters and oyster stew however, I have never had them fried. I wanted to make a Cajun dish for Mardi Gras but did not have a lot of time this year. So after searching the net, this was about the easiest thing I could come up with for Mardi Gras. I even picked up these cute Mardi Gras plates for $1 this morning.
I love smoked oysters and oyster stew however, I have never had them fried. I wanted to make a Cajun dish for Mardi Gras but did not have a lot of time this year. So after searching the net, this was about the easiest thing I could come up with for Mardi Gras.
- 1 can (8 ounce) boiled oysters
- 1/2 pound large shrimp, peeled & deveined
- 1 egg
- 2 tablespoons milk
- 1+1/2 cup flour
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon cajun seasoning
- 1/2 cup mayonnaise
- 2 cups shredded lettuce
- 1 large tomato sliced thin
- 1 large dill pickle, sliced thin
- 5 french baquette rolls
- vegetable oil for frying
- Preheat oil to 350F.
- Drain oysters and gently pat dry between two paper towels.
- Peel and devein shrimp and also pat dry between paper towels.
- Whisk together the flour, pepper and cajun seasoning.
- In a small bowl beat egg an milk together.
- Slowly whisk in 3/4 cup of the flour mixture, just until blended.
- Add more milk if mixture is too thick for dipping.
- Dip oysters/shrimp in the egg mixture, letting the excess drain.
- Then dredge in the flour mixture.
- Deep fry just until the batter is golden brown, approximately 3-4 minutes.
- Allow seafood to drain on a paper towel lined plate, to remove any excess oil.
- Slice baquettes down the middle, lengthwise.
- Apply mayonnaise liberally to both of the insides of the baquette.
- Pile shredded lettuce on the bottom half of the baquette.
- Top lettuce with tomato slices and pickle slices.
- Place oysters and shrimp on top of the tomato slices.
- Carefully top the sandwich with the top half of the baquette.
- Salt and pepper to taste if desired.
You can use 1/2 pound raw oysters, shucked and poached instead of the canned oysters.