By now, I am sure you all are aware of my love for oysters. My Oysters Rockefeller recipe is one of my favorites, and loved by anyone who has tried them. As I am continuing to add recipe ideas to my What’s For Lent? blog, I realized that I did not have a recipe for a Louisiana favorite, an Oyster Po’ Boy. However, I did have one for the most amazing Southern Fried Oysters. So, I decided to use those to create one fabulous sandwich that can be enjoyed for lunch and/or dinner.
The key to make the most perfect Oyster Po’ Boy is to marry a super crunchy fried oyster with the most perfect hoagie roll. One that has a bit of texture on the outside with a soft and tender center. Traditionally, Po’ Boys are topped with fresh lettuce, sliced tomatoes, pickles and mayonnaise. Do not be stingy with the fried oysters. Pile them high on top the roll. Plan on six to eight fried oysters per sandwich. This recipe will yield three servings with a few extra oysters to enjoy as an appetizer.
Most grocery stores and local fish markets typically carry shucked oysters. If you cannot locate shucked oysters, buy oysters in the shell and shuck them yourself. Alternatively, have you local fishmonger do so for you. For this recipe, you are looking for medium to large sized oysters. Blue points, levains, and/or gulf oysters will work perfectly.
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HOW TO MAKE AN OYSTER PO’ BOY
More than likely, shucked oysters will be housed in their liquor. It is important to rinse this off prior to use. Place the oysters in a bowl with the buttermilk. Allow to soak as you are preparing the rest of the dredging station.
Heat to 375°, enough of the oil in a cast iron pot or pan, to cover the oysters. I am in love with this deep cast iron pot from Lodge. Click here to purchase.
In a separate bowl, combine the flour, white cornmeal, cajun seasoning, and kosher salt. Transfer the oysters from the buttermilk to the flour mixture. Fully coat. Double dip, if you want. I always do! As you finish coating each oyster, transfer them to a baking rack coated with non-stick spray. This allows the coating to dry just a touch.
While the oysters are drying. Combine all of the ingredients for the remoulade sauce. Reserve in fridge.
Once the oil is heated, drop in about five to six oysters. The oysters will fry rather quickly. As soon as they turn a nice golden brown, remove with a slotted spoon onto paper towels to drain any excess oil. The fry should take only one to two minutes. If you notice the oil is starting to “sludge” up, you may have to change after a few batches.
TO FINISH AND SERVE THE OYSTER PO’ BOY
It’s best to serve immediately. Grab your rolls. Place a generous amount of shredded lettuce. Top with sliced tomato. Pile on those gorgeous southern fried oysters. Drizzle with the homemade remoulade sauce. In my opinion, if you are using the sauce, there really is no need for pickles. Hence, why I left them out. Feel free to make this Oyster Po’ Boy more traditional and add them. Serve with a side of Homemade Potato Chips or my Shoestring Fries. ENJOY!!!
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