Oyster po'boy BLT

George Sarris' Oyster po boy BLT with remoulade sauce
Serves 4

2    white onions, sliced  
2 cups    milk  
¼ cup    cornmeal (fine yellow polenta)  
2½ cups    plain flour  
2 tsp    cajun seasoning  
1 tsp    salt  
1    egg, beaten  
2 cups    pale beer  
For frying:    vegetable oil  
12    oysters, removed from shells  
2 cups    shredded iceberg lettuce  
2    tomatoes, sliced  
1    soft white Baguette-style loaf, cut into quarters  
Remoulade sauce
1 cup    mayonnaise  
1 tbsp    French mustard  
1 tbsp    horseradish sauce  
2 tbsp    lemon juice  
2    spring onions, thinly sliced  
8 pieces of crispy bacon

1  For remoulade sauce, combine ingredients in a bowl, season then refrigerate until ready to use.  
2  Soak onions in milk for 2 hours. Combine cornmeal, flour, cajun seasoning, salt, egg and beer in a bowl and whisk to a smooth batter. Dip in the onion rings and oysters, coating well on both sides. Heat oil in a medium saucepan to 180C, fry the onion rings and oysters in batches for 2-3 minutes or until golden. Drain on absorbent paper. Divide lettuce between bread rolls, top with bacon & oysters and drizzle with remoulade sauce and serve with tomatoes, onion rings and extra remoulade sauce.

GDA Cooking - February 21, 2011