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In a large mixing bowl, whisk together flour and cajun seasoning. Add a few lettuce leaves, then top each with 3 fried oysters. Mix remoulade ingredients together in a mixing bowl.
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Split open the rolls or lengths of baguette and spread with some of the wasabi mayo.Tags: Restaurant Sandwiches, Po-Boys, veal, Emerils Delmonico. This poboy is comes from Emerils Delmonico in New Orleans. Fry the oysters in batches for 1-2 minutes until golden brown. Crisp-fried veal cutlets are slathered in a homemade tomato sauce and covered in melted mozzarella and parmesan cheese. Heat 4cm oil in a heavy-based saucepan (or heat a deep fat fryer) until the temperature reaches 180☌ on a digital probe thermometer (a cube of bread will turn brown in 30 seconds).Set aside on a plate and repeat with the remaining oysters. Again, shake off the excess, then dip in the panko crumbs, turning until well coated. Crispy crab cakes on French bread with an extra swipe of mayo make for a righteous sandwich. One by one, dip them into the flour, shake off the excess, then dip in the egg until well coated. Drain the oysters from their liquor (see tips).Put the flour, eggs and panko in separate shallow bowls. Season the shrimp with half of the spice mixture. Mix all the ingredients for the pickled cucumber in a bowl and set aside. Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half. Mix the mayonnaise, wasabi and nori seaweed and set aside.Shuck the oysters (see tips) using the oyster knife, tip the oyster meat and their liquor into a bowl and chill for up to an hour until needed.