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Oyster Po'Boy

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"This New Orleans sandwich is classically dressed with shredded iceberg lettuce, thin-sliced tomato, pickles, and a generous smear of mayonnaise. At Crabby Jack's restaurant in Jefferson, Louisiana, the source of this recipe, the oysters are fried in a spicy cornmeal breading."

List of Ingredients

◦  Canola oil, for frying
◦  2 Tbsp kosher salt, plus more to taste
◦  1 Tbsp freshly ground black pepper
◦  1 Tbsp paprika
◦  1 Tbsp garlic powder
◦  1½ tsp onion powder
◦  ¾ tsp cayenne pepper
◦  ¾ tsp chipotle chile powder
◦  ¾ tsp dried oregano, crumbled
◦  ¾ tsp dried rosemary, crumbled
◦  ¾ tsp dried thyme, crumbled
◦  40 large oysters, shucked
◦  2 cups yellow cornmeal
◦  Four 8-inch New Orleans-style French bread rolls
◦  Mayonnaise, shredded iceberg lettuce, tomato slices, and dill pickle chips, for serving


Recipe

Pour oil to a depth of 2 inches into a 6-quart Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350° F.

Whisk together salt, pepper, paprika, garlic and onion powders, cayenne, chili powder, oregano, rosemary, and thyme in a bowl; add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated; dust off excess cornmeal.

Working in batches, add oysters to oil and fry until golden brown, about 3 minutes. Transfer to paper towels to drain and sprinkle with salt. Spread insides of rolls with mayonnaise and divide oysters among rolls; top with lettuce, tomato, and pickles.


Serves 4