Fried Oyster Po'boy With Jalapeño Mayonnaise And Avocado | Emerils.com

Name: Fried Oyster Po'boy With Jalapeño Mayonnaise And Avocado | Emerils.com
Ingredients: 1 1/4 cups buttermilk (see Note); 1/4 cup your favorite Louisiana red hot sauce; 1/4 cup Emeril's Original Essence or Creole Seasoning; 4 dozen oysters, shucked and drained; 1 1/2 cups masa harina (corn flour); 1 1/2 cups all-purpose flour; 6 cups vegetable oil, for frying; Salt and freshly ground black pepper, to taste; Four 8-inch lengths po'boy bread (see Note), or French or Italian loaves, split lengthwise; 3 tablespoons butter, melted; Jalapeno Mayo; Shredded lettuce, for serving; 1 medium tomato, thinly sliced; 1 avocado, thinly sliced; 8 to 12 strips bacon, cooked until crisp

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One of New Orleans' favorite po'boys, dressed up with Jalapeno mayo...yum! Emeril's New Orleans Fish House serves a similar poboy using fried shrimp instead of oysters and with a Creole Mayo instead...

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Ingredients

1 1/4 cups buttermilk (see Note)
1/4 cup your favorite Louisiana red hot sauce
1/4 cup Emeril's Original Essence or Creole Seasoning
4 dozen oysters, shucked and drained
1 1/2 cups masa harina (corn flour)
1 1/2 cups all-purpose flour
6 cups vegetable oil, for frying
Salt and freshly ground black pepper, to taste
Four 8-inch lengths po'boy bread (see Note), or French or Italian loaves, split lengthwise
3 tablespoons butter, melted
Jalapeno Mayo
Shredded lettuce, for serving
1 medium tomato, thinly sliced
1 avocado, thinly sliced
8 to 12 strips bacon, cooked until crisp