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Oysters: Oyster Po' Boys

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"Perhaps the second-best way to eat oysters, after on the half-shell, is deep-fried and piled high in a po'boy, the signature sandwich of New Orleans. Although po'boys are made by stuffing crusty French bread with all sorts of fillings, including shrimp, catfish, or roast beef, fried oysters are a perennial favorite among locals and tourists alike. The sandwich is said to be the invention of Bennie and Clovis Martin or Martin Brothers Grocery, who wanted to offer a cheap meal for striking streetcar workers in 1929 (the Martins themselves were former streetcar workers). Whenever they saw one of the struggling men coming to their shop, they would say, 'Here comes another poor boy,' and over time the sandwich became known as such, with due abbreviation. With their crisp, hot battered shells and juicy interiors, fried oysters produce sandwiches that are nothing short of spectacular. Arugula, garlic butter, and ciabatta rolls combine in this modern representation."

List of Ingredients

â—¦ ½ cup (1 stick) unsalted butter
â—¦ 2 tablespoons minced garlic
â—¦ 4 ciabatta rolls, split
â—¦ ½ cup whole-wheat flour
â—¦ ½ cup powdered milk
â—¦ ½ teaspoon cayenne
â—¦ 1 ½ teaspoons coarse salt
â—¦ 2 tablespoons finely chopped fresh flat-leaf parsley
â—¦ 2 tablespoons finely chopped fresh chives
â—¦ Freshly ground pepper
â—¦ 32 fresh large oysters, shucked and drained
â—¦ Neutral-tasting oil, such as safflower, for frying
â—¦ 2 ounces arugula, tough stems trimmed, washed well and drained
â—¦ 2 lemons, cut into wedges


Recipe

Preheat oven to 400° F.

Melt butter in a small saucepan with garlic; let cool slightly, then purée in a food processor. Remove some of the bread from inside rolls. Place rolls on a baking sheet, cut sides up.

Whisk together whole-wheat flour, powdered milk, cayenne, salt, and herbs in a bowl; season with pepper. Dredge oysters in mixture, coating completely; shake off excess.

Heat 1 inch oil in a large skillet over medium-high.
Meanwhile, spread 2 teaspoons garlic butter over each split roll. Bake until golden brown, about 5 minutes.

Fry oysters in batches until golden brown, 30 to 45 seconds per side. Using a mesh skimmer or slotted spoon, transfer oysters to paper towels and let drain. Layer rolls with oysters and arugula, and serve with lemon wedges.

Serves 4