Air Fried Oyster Po Boy

By á-46

Serves 2-4

Ingredients

• FOR THE OYSTERS
• 12 12 12 plump oysters, freshly shucked
• 1/2 1/2 1/2 cup all- purpose flour
• 2 2 2 large eggs
• 3 3 3 tablespoons Hot Sauce
• 1 1 1 cup panko, (Japanese bread crumbs)
• 1/2 1/2 1/2 teaspoon creole or Cajun seasoning
• Oil for spraying
• Kosher salt
• REMOULADE SAUCE
• 1 1 1 cup mayonnaise
• 2 2 2 tablespoons Dejon mustard
• 2 2 2 tablespoons ketchup
• 1 1 1 tablespoon lemon juice
• 1 1 1 tablespoon Worcestershire sauce
• 1 1 1 small shallot minced
• 1/4 1/4 1/4 cup flat leaf parsley
• 1 1 1 stalk celery
• 2 2 2 cloves garlic minced
• 5 5 5 capers drained
• 1 1 1 teaspoon paprika
• 2 2 2 teaspoon Louisiana hot sauce
• 1/2 1/2 1/2 teaspoon fresh ground pepper

Preparation

Step 1

Place all the ingredients in a food processor or blender and pulse 6 times to incorporate the ingredients.

Preparation
In a small bowl place the flour. In a second bowl, whisk the egg and hot sauce
In a third bowl, place the panko and crush a little finer mix in the seasoning.
Line a baking pan with parchment paper.
Dredge the oysters in the flour, shaking off any excess.
Dip the flour dredged oyster in the egg mixture, shake off any excess.
Roll oysters in the panko and place on baking sheet in one layer.
Spray with oil and refrigerate for 30 minutes.
Place 6 oysters in the air fryer basket in a single layer; Close basket.
Set temperature for 400*, and the timer for 5 minutes.
When cook time is complete, open basket, turn oysters and spray again. Close basket.
Set timer for 2 minutes, checking in-between depending on the size of the oysters.
When cook time is complete, open basket and sprinkle with salt.
Repeat with remaining 6 oysters.

For the Po’ Boy
Serves 2-4
2 soft French rolls
1 teaspoon softened butter or mayonnaise
1 cup shredded romaine lettuce
1 heirloom tomato sliced thin
6 slices kosher dill pickle
2 tablespoons remoulade