Oyster Po'Boy
Source of Recipe
From "Saveur: The New Classics"
Recipe Introduction
"This New Orleans sandwich is classically dressed with shredded iceberg lettuce, thin-sliced tomato, pickles, and a generous smear of mayonnaise. At Crabby Jack's restaurant in Jefferson, Louisiana, the source of this recipe, the oysters are fried in a spicy cornmeal breading."
List of Ingredients
◦ Canola oil, for frying
◦ 2 Tbsp kosher salt, plus more to taste
◦ 1 Tbsp freshly ground black pepper
◦ 1 Tbsp paprika
◦ 1 Tbsp garlic powder
◦ 1� tsp onion powder
◦ � tsp cayenne pepper
◦ � tsp chipotle chile powder
◦ � tsp dried oregano, crumbled
◦ � tsp dried rosemary, crumbled
◦ � tsp dried thyme, crumbled
◦ 40 large oysters, shucked
◦ 2 cups yellow cornmeal
◦ Four 8-inch New Orleans-style French bread rolls
◦ Mayonnaise, shredded iceberg lettuce, tomato slices, and dill pickle chips, for serving
Recipe
Pour oil to a depth of 2 inches into a 6-quart Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350� F.
Whisk together salt, pepper, paprika, garlic and onion powders, cayenne, chili powder, oregano, rosemary, and thyme in a bowl; add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated; dust off excess cornmeal.
Working in batches, add oysters to oil and fry until golden brown, about 3 minutes. Transfer to paper towels to drain and sprinkle with salt. Spread insides of rolls with mayonnaise and divide oysters among rolls; top with lettuce, tomato, and pickles.
Serves 4
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