Panko Breaded Oyster Po’Boy
On a hoagie roll features the red cabbage, pickled daikon, cilantro, and the Panko Breaded Oyster. Then drizzled with Sriracha vinaigrette on top of the oysters.
Menu Part
Ingredients
| 4 | Each | Panko Breaded Medium Oysters 18/25 ct. (Item# 053828) |
| 1/3 | Cup | Pickled Daikon |
| 1/3 | Cup | Red Cabbage, Julienned |
| 1/4 | Cup | Cilantro |
| 1/4 | Cup | Sriracha Vinaigrette |
| 1 | Each | Hoagie Roll, 8 inch |
| Pickled Daikon: | ||
| 1 1/2 | Cup | Water |
| 1 1/2 | Cup | Unseasoned Rice Vinegar |
| 1/2 | Cup | Sugar |
| 2 | Medium | Cloves of Garlic |
| 15 | Whole | Peppercorns |
| 2 | Each | Bay Leaves |
| 1 | Teaspoon | Turmeric Powder |
| 1 | Tablespoon | Salt |
| 1 | Pound | Daikon Radish, Peeled, Julienned |
| Siracha Vinaigrette: | ||
| 1/4 | Teaspoon | Salt |
| 1/8 | Teaspoon | Black Pepper |
| 1/2 | Teaspoon | Dried Parsley |
| 3 | Tablespoons | Extra Virgin Olive Oil |
| 1 | Tablespoon | Light Agave Nectar |
| 4 | Tablespoons | White Balsamic Vinegar |
| 1-3 | Teaspoons | Sriracha (Depending on Your Heat Level) |
Directions
- Cook panko breaded oysters in fryer at 350°F until golden brown and 165°F internal temperature. On a hoagie roll or whichever bread you choose layer the red cabbage, pickled daikon, cilantro, and oysters with the oysters being on top. Drizzle the vinaigrette on top of the oysters.
- Optional: You can either toast the bread or leave it soft. If sandwich is still too dry add a small amount of mayo to bread before layering all the goodies on the sandwich,
- Pickled Daikon: In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to boil over medium-high heat. Stir occasionally to make sure sugar dissolves. Remove from heat and add daikon. Let sit at room temp for 1-2 hours before putting in cooler.
- Sriracha Vinaigrette: In a bowl whisk together all ingredients except for sriracha. Add sriracha 1 teaspoon at a time until level of heat is reached.
