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Oyster and Bacon Po'Boy

Source of Recipe

From "Recipe Revival" by the editors of Southern Living


Recipe Introduction

"A high-voltage Cajun mayo amps up the flavor, but crisp, golden oysters are the real stars of this classic New Orleans po'boy. Frying at a high temp quickly browns the delicate cracker and cornmeal coating while keeping the oysters moist and tender inside. Armchair Travel Bonus: The taste is so authentic you'll swear you're having lunch in the French Quarter."

List of Ingredients

â—¦ 4 bacon slices
â—¦ â…“ cup chopped onion
â—¦ ¼ cup chopped green bell pepper
â—¦ ¼ cup chopped celery
â—¦ 1 clove garlic, minced
â—¦ 1 tomato, chopped and patted dry
â—¦ 2 tablespoons chopped fresh flat-leaf parsley
â—¦ 1 ½ teaspoons seasoned salt
â—¦ â…“ cup mayonnaise
â—¦ ¼ teaspoon hot sauce
â—¦ 1 cup cracker meal
â—¦ ½ cup plain yellow cornmeal
â—¦ â…› teaspoon ground black pepper
â—¦ 1 (12-ounce) container fresh select oysters, drained
â—¦ 2 large eggs, beaten
â—¦ Vegetable oil
â—¦ 4 (6- to 7-inch) French bread loaves, halved lengthwise and lightly toasted
â—¦ Lettuce


Recipe

Cook the bacon in a large skillet over medium-low until crisp; remove the bacon, reserving 1 tablespoon drippings in skillet. Sauté the onion and next 3 ingredients in hot drippings 2 to 3 minutes. Add the tomato, parsley, and ½ teaspoon of the seasoned salt; drain and transfer onion mixture to a bowl. Stir in the mayonnaise and hot sauce.

Combine the cracker meal, cornmeal, pepper, and remaining 1 teaspoon seasoned salt in a medium bowl. Dip the oysters in the eggs; dredge in the cornmeal mixture. Pour the oil to a depth of 3 to 4 inches in a Dutch oven; heat to 375° F. Fry the oysters, in batches, 1 ½ minutes or until golden, turning once. Drain on paper towels.

Spread the desired amount of the mayonnaise mixture on the cut sides of the bread. Place the bacon, lettuce, and oysters on the bottom half of the bread; cover with top half. Serve with remaining mayonnaise mixture.

Serves 4