AuthorBiteSizedA classic New Orleans sandwich made with Tahong!
In a bowl, combine the Tahong, cayenne pepper, garlic powder, ground black pepper and salt. Mix to incorporate then set aside.
In another bowl, combine the 1/2 cup of flour, cornstarch, and water to create the batter.
Add ½ cup of flour into the oyster mixture then mix to coat the oysters.
Fry the oysters until golden brown then set aside.
In a bowl, combine all the ingredients. Season with salt and pepper to taste then serve.
Slice the hot dog buns in half then spread butter on both sides. Toast the bread
Place the lettuce and tomatoes on the toasted bread then top with 4-5 pieces of the frie oysters. Top with the remoulade sauce then serve with chips or fries.
Ingredients
Directions
In a bowl, combine the Tahong, cayenne pepper, garlic powder, ground black pepper and salt. Mix to incorporate then set aside.
In another bowl, combine the 1/2 cup of flour, cornstarch, and water to create the batter.
Add ½ cup of flour into the oyster mixture then mix to coat the oysters.
Fry the oysters until golden brown then set aside.
In a bowl, combine all the ingredients. Season with salt and pepper to taste then serve.
Slice the hot dog buns in half then spread butter on both sides. Toast the bread
Place the lettuce and tomatoes on the toasted bread then top with 4-5 pieces of the frie oysters. Top with the remoulade sauce then serve with chips or fries.
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