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Oyster Loaf (Po' Boys)

Source of Recipe

From "Jubilee" by Toni Tipton-Martin


Recipe Introduction

"Creoles stuff po'boys with fried oysters, but for that hero-type sandwich, the long loaf of crusty French bread could be filled with any number of inexpensive ingredients that poor boys could afford, from potatoes to fish fillets, topped by a layer of sliced tomatoes, crisp shreds of lettuce, and a mayonnaise dressing. The oyster loaf may be the antecedent of this combination. Fried oysters piled in a box made from a loaf of bread is referred to as the mediatrice�"the Peace Maker"�in early twentieth-century cookbooks. Back then, when a man came home late from a night of carousing in the French Quarter and told his anxiously waiting wife he had been detained on business downtown, he brought her a mediatrice to curb her anger and make peace. The success of the plan depended upon an exquisitely prepared sandwich filled with delicate oysters. This twist on the overflowing sandwich, which comes by way of chef Marvin Woods's recipe for oysters stuffed in a garlic-bread loaf, is a stunner on the buffet. To make individual servings easier, you may also adapt the recipe by using small rolls instead of one long loaf. That way, guests can pile on their own mix of crisp oysters, sweet tomatoes, and pungent r�moulade."

List of Ingredients

◦ 1 (14-inch) loaf of unsliced white bread, also known as a Pullman loaf or pan bread
◦ 4 tablespoons butter, melted
◦ 1 clove garlic, minced
◦ Vegetable oil, for deep-frying
◦ 1 � cups cornmeal
◦ 2 teaspoons Old Bay seasoning
◦ � teaspoon cayenne pepper
◦ � teaspoon salt, plus more as needed
◦ 1 large egg, beaten
◦ � cup whole milk
◦ 3 dozen shucked oysters (about 2 cups)
◦ Shredded lettuce, tomato slices, and pickles, for serving
◦ R�moulade Sauce, for serving


Recipe

Preheat the oven to 350� F.

Use a sharp knife to trim the crust from the sides and ends of the bread loaf. Cut off the top one-third of the loaf and hollow out the inside of the loaf to create a box-like shell with 1-inch-thick sides. In a small bowl, combine the melted butter and garlic. Brush the bread loaf inside and out with the garlic-butter. Bake until crisp and lightly browned, about 10 minutes. Set aside.

Pour 3 to 4 inches of oil into a large Dutch oven or other wide, deep pot and heat to 375� F over medium-high heat. (Use a thermometer or flick in a small cube of bread; if it sizzles immediately but doesn't burn, the oil is ready.) Adjust the heat to maintain this temperature as needed.

In a medium bowl, combine the cornmeal, Old Bay, cayenne, and salt. In a small bowl, whisk together the egg, milk, and a pinch of salt. Drain the oysters and pat dry with paper towels. (Discard the oyster liquor or save it for another use.) Dip the oysters into the egg mixture, then into the cornmeal mixture, turning to coat all sides. Shake off any excess cornmeal.

Working in small batches (do not crowd the pan), fry the oysters until golden-brown, about 3 minutes. Use a slotted spoon to remove the oysters and drain on paper towels. Pile them into the bread loaf with lettuce, tomatoes, and pickles. Spoon r�moulade sauce over the oysters and serve.

Serves 2 or 3




❧ R�moulade Sauce:

◦ � cup mayonnaise
◦ � cup Creole mustard
◦ 1 teaspoon minced garlic
◦ � cup minced green onion
◦ � cup minced celery
◦ � cup minced fresh parsley
◦ 1 tablespoon Worcestershire sauce
◦ 1 tablespoon fresh lemon juice
◦ � teaspoon sugar (optional)
◦ Salt and black pepper

In a bowl, combine the mayonnaise, mustard, garlic, green onion, celery, parsley, Worcestershire sauce, lemon juice, sugar (if using), and salt and pepper to taste and mix well.

Cover and refrigerate for at least one hour before serving.

Makes about 1 � cups