Tahong Po' Boy Sandwich

Fried Tahong

1 cup Tahongshelled

2 tsp cayenne pepper

2 tsp garlic powder

1 tsp ground black pepper

1 tsp salt

1 cup all-purpose flour

¼ cup cornstarch

1 cup water

oil for frying

Sandwich

2 - 3 hotdog buns or bread roll

½ cup unsalted butterroom temperature

1 cup shredded iceberg lettuce

4 tomatoessliced

picklesoptional

Remoulade sauce

1 cup mayonnaise

1 lemonjuiced and zested

1 tbsp hot sauce

3 garlic clovesminced

½ tbsp pickle relish

1 tsp spanish paprika

½ tbsp worcestershire sauce

1 tsp mustard yellow or whole-grain mustard

½ tbsp capersoptional

salt and pepperto taste

Fried 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.

Remoulade sauce

In a bowl, combine all the ingredients. Season with salt and pepper to taste then serve.

Assembly

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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Tahong Po’ Boy Sandwich