Crispy Fried Oysters Louisiana Poutine Style

INGREDIENTS

8ounces fresh select oysters 1 to 1 1/2 cups white cheese curds (you can substitute mozzarella) Etouffee gravy: 4 tablespoons butter 4 tablespoons flour 2cups seafood stock 1 cup onion, diced 1/2 cup celery, diced 1/2 cup bell pepper diced pepper, diced 4cloves garlic, chopped 1teaspoon fresh thyme, chopped 1 (14-ounce) can diced tomato 1 tablespoon creole or Cajun seasoning hot sauce to taste sea salt to taste 1/4 cup green onions, sliced for garnish 1tablespoon Italian parsley, chopped for garnish Egg dip: 1 large egg, slightly beaten 1 tablespoon club soda Flour coating: 1/3 cup flour 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1/8 teaspoon cayenne pepper Panko coating: 3/4 cup panko breadcrumbs 1/2 teaspoon Italian seasoning

INSTRUCTIONS

Etouffee gravy: In a large Dutch oven or heavy-bottomed saucepan, combine melted butter and flour until smooth. Cook on medium heat, stirring continuously, for about 10 to 12 minutes until you have achieved desired color. Add the onion, green pepper and celery and cook for 8 to 10 minutes, stirring frequently. Then add, garlic, thyme and bay leaf. Continue stirring about 2 minutes. Next throw in about 1 cup chopped tomatoes, Worcestershire sauce, paprika and creole seasoning and let it cook for 5 minutes. Gradually pour in about 2 cups of seafood stock, bring to a boil and let it simmer. Stir in green onions and chopped parsley. For fried oysters, line colander with two layers of paper towel. Rinse oysters, drain and put in colander, patting to dry. Egg dip: In small bowl, add egg and club soda whisk to blend well. Flour coating: Put all ingredients in small plastic bag and shake to mix well. Panko coating: in a small bowl, add ingredients and mix well.

Bread oysters. Step 1: Place them in flour coating, shaking to completely coat oysters. Step 2: Place in egg mixture shaking off excess. Step 3: Place them in panko coating bowl. Roll them over and get them completely coated with bread crumbs. With tongs, gently remove them from breadcrumbs and place on a wire rack. Repeat Steps 1 through 3 until all oysters are breaded. Allow oysters to set up for at least 10 minutes

Heat frying oil in deep pan to 375 degrees. With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil. Fry the oysters in small batches to keep from lowering the temperature of the oil too much. Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1 to 2 minutes). Remove from oil and drain on layers of paper towels. Makes 2 servings (24 fried oysters).

To assemble, place fried oysters in a saucer, sprinkle cheese curds on top and pour on gravy. Serve immediately.