Oyster Po’Boy

Oyster Po’Boy

Take fried oysters with a little bit of that spicy sauce they whip up down in the Big Easy, and throw it on a crisp sliced baguette, with fresh lettuce and tomatoes, and you’ve got a handheld version of New Orleans cuisine. Genius!
Course Sandwich
Cuisine Cajun / Creole
Servings 2 servings

Ingredients

  • 1 tbsp vegetable oil
  • 2 cups corn flour
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp black pepper freshly ground
  • 1/4 tsp cayenne
  • 1 tbsp salt
  • 40 oysters preferably from the Gulf Coast, shucked and drained
  • 1/2 cup mayonnaise
  • 1 french bread loaf (about 20" long) soft or Italian bread, halved lengthwise, then crosswise, lightly toasted
  • 16 slices dill pickle
  • 1 tomato cored and sliced
  • 1/2 head iceberg lettuce shredded

Instructions

  • Pour oil into a heavy medium pot to a depth of 2" and heat over medium heat until temperature registers 350º on a candy thermometer.
  • Meanwhile, combine corn flour, all-purpose flour, garlic powder, black pepper, cayenne, and salt to taste in a wide dish. Working in small batches, dredge oysters in flour mixture, shaking off excess, then deep-fry in the hot oil until golden brown, about 2 minutes. Transfer oysters to a wire rack to let drain briefly.
  • To assemble, spread mayonnaise on cut length of bread, then put half the pickles, oysters, tomatoes, and lettuce, in that order, on each bottom half. Place top halves of bread atop lettuce.

Williams - Sonoma

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