Name: Tahong Po’ Boy Sandwich
Yield: 3 servings
Ingredients: 1 cup Tahong; 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; 2 - 3 hotdog buns or bread roll; ½ cup unsalted butter; 1 cup shredded iceberg lettuce; 4 tomatoes; pickles; 1 cup mayonnaise; 1 lemon; 1 tbsp hot sauce; 3 garlic cloves; ½ tbsp pickle relish; 1 tsp spanish paprika; ½ tbsp worcestershire sauce; 1 tsp mustard yellow or whole-grain mustard; ½ tbsp capers; salt and pepper

Fried Tahong

1

In a bowl, combine the Tahong, cayenne pepper, garlic powder, ground black pepper and salt. Mix to incorporate then set aside.

2

In another bowl, combine the 1/2 cup of flour, cornstarch, and water to create the batter.

3

Add ½ cup of flour into the oyster mixture then mix to coat the oysters.

4

Fry the oysters until golden brown then set aside.

Remoulade sauce

5

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

Assembly

6

Slice the hot dog buns in half then spread butter on both sides. Toast the bread

7

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.