KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
A Cajun favourite meets its Acadian counterpart! Fresh Nova Scotia oysters are the star in this take on a Po’ Boy. Served hot, this dish is sure to please any seafood fan in your life. Source Guide:
* Purchase your oysters from local suppliers: Afishionado Fishmongers, Bay Enterprises, Eel Lake Oyster Farm, Evan’s Seafoods or Sober Island Oysters Ltd.
** Pick up farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia
*** For a list of locations where Helen B’s Preserves products are sold, visit their website.
**** Find Boulangerie La Vendéenne breads at select Farmers’ Markets of Nova Scotia, as well as Pete’s Fine Food locations in Halifax and Bedford.
24 Large Nova Scotia oysters, shucked*
1/2 cup Buttermilk
2 tsp. Hot sauce
1/2 cup
Cornmeal
1/2 cup
Flour
1 tsp. Paprika
1 tsp. Garlic powder
1 tsp. Onion powder
1/2 tsp. Salt
1/4 tsp. Pepper
1/8 tsp. Thyme
1/8 tsp. Oregano
1/8 tsp. Cayenne
2 Tomatoes, sliced**
2 cups Lettuce, shredded**
1/2 cup Helen B’s Preserves Bread and Butter Pickles***
1 Boulangerie La Vendéenne crusty french baguette, cut into 4 pieces****
Vegetable oil, for frying
Remoulade
1 cup Mayo
1 tbsp. Whole grain mustard
4 tsp. Helen B’s Preserves Bread and Butter Pickle Juice***
2 tsp. Paprika
2 tsp. Hot sauce, plus more to serve
|
1st Keep
 slavigne
|
Comments