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Fried Oyster Po'Boys

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"A po'boy, a soft roll stuffed to the brim with the hot filling of your choice, is one of the best sandwiches. Sometimes, it's best not to change a classic, and although this Louisiana favorite is great with spicy sausage or sliced roast beef dripping with gravy, it was the original deep-fried oyster filling that put this favorite on the map."

List of Ingredients

◦  1 pound shucked oysters
◦  1 cup yellow cornmeal, preferably stone-ground
◦  1 cup all-purpose flour
◦  1¼ teaspoons kosher salt
◦  ½ teaspoon sweet paprika, preferably Hungarian or Spanish
◦  ½ teaspoon dried basil
◦  ½ teaspoon dried thyme
◦  ½ teaspoon freshly ground black pepper
◦  ¼ teaspoon granulated garlic
◦  ⅛ teaspoon cayenne pepper
◦  3 large eggs
◦  Canola oil, for deep-frying
◦  4 soft French or Italian rolls, split
◦  Rémoulade (recipe follows)
◦  Shredded iceberg lettuce, for serving
◦  Tomato slices, for serving


Recipe

Drain the oysters in a sieve, then rinse well. In a food processor, process the cornmeal until finely ground, about 2 minutes. Pour into a bowl, add the flour, salt, paprika, basil, thyme, black pepper, garlic, and cayenne pepper, and whisk to combine. In another bowl, whisk the eggs until well blended.

Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 350° F on a deep-frying thermometer. Preheat the oven to 200° F.

Meanwhile, line a rimmed baking sheet with parchment paper. A few at a time, dip the oysters into the eggs, then toss in the flour mixture, shaking off the excess. Place on the prepared baking sheet.

Set a large wire rack on another baking sheet and place near the stove. In batches to avoid crowding, carefully slip the oysters into the hot oil and deep-fry, turning once, until golden brown, about 2½ minutes. Using a wire skimmer or slotted spoon, transfer the fried oysters to the rack and keep warm in the oven. Repeat with the remaining oysters.

Remove the oysters from the oven and turn on the broiler. Place the rolls, split side up, on a baking sheet, and toast in the broiler until slightly crisped, 1 to 2 minutes.

Spread the cut side of each roll half with about 2 tablespoons of the rémoulade. Place an equal number of oysters on the bottom half of each roll, and top with the tomato slices and lettuce. Place the top of the roll on top. Serve at once, passing the remaining rémoulade on the side.


Makes 4 sandwiches



Rémoulade:

◦  1 cup mayonnaise
◦  1 tablespoon minced cornichons
◦  1 tablespoon nonpareil capers, rinsed
◦  1 tablespoon minced fresh flat-leaf parsley
◦  2 teaspoons minced fresh tarragon
◦  1 teaspoon spicy brown mustard, preferably Creole
◦  ½ teaspoon anchovy paste
◦  1 small clove garlic, minced

In a bowl, mix together all of the ingredients until well blended. Cover and refrigerate for 1 hour before serving.
Use at once or refrigerate for up to 4 days.


Makes about 1 cup



• Change It Up:
Not an oyster fan? Substitute 1 pound medium shrimp, peeled and deveined, for the oysters. Tartar sauce or a mixture of ketchup and mayonnaise can stand in for the rémoulade.