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New Orleans Oyster Po'Boys

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"In New Orleans, the hefty sandwich known as the po'boy can be made with anything from assorted deli meats and cheeses to grilled chicken to fried fish, but by far the most popular and beloved po'boys involve fried local oysters enhanced by shredded lettuce and dill pickle chips—all packed into crispy short loaves of New Orleans French bread spread with mayonnaise. It's a unique sandwich, and even if you can't use genuine New Orleans bread, any baguette-style works almost as well."

List of Ingredients

â—¦ 2 cups yellow cornmeal
â—¦ 1 tablespoon garlic powder
â—¦ 1 tablespoon onion powder
â—¦ 1 tablespoon paprika
â—¦ 1 tablespoon salt
â—¦ 1 tablespoon freshly ground black pepper
â—¦ 1 teaspoon dried thyme, crumbled
â—¦ 1 teaspoon dried oregano, crumbled
â—¦ ½ teaspoon cayenne pepper
â—¦ 35 to 40 fresh oysters, shucked and drained
â—¦ Peanut oil for deep-frying
â—¦ Four 8-inch-long French baguettes, split
â—¦ Mayonnaise
â—¦ Shredded iceberg lettuce
â—¦ Dill pickle chips


Recipe

In a bowl, combine the cornmeal, garlic powder, onion powder, paprika, salt, black pepper, thyme, oregano, and cayenne and stir till well blended. Add the oysters, toss to coat well, and place on a platter.

In a Dutch oven or large saucepan, heat about 2 inches of oil to 365° F on a deep-fat thermometer, fry the oysters in batches till golden brown, 2 to 3 minutes, and drain on paper towels.

Spread the insides of each baguette with mayonnaise, divide the oysters on one half of each, sprinkle lettuce and pickles over the oysters, and top with the other halves of bread. Eat with the hands.

Makes 4 servings