RECIPE: Fried Oyster Po’ Boys

Author:

Category:

This famous New Orleans sandwich specialty translates perfectly to another locale plentiful with oysters. These crispy cornmeal-coated oysters are served with a jazzed-up mayonnaise, lettuce, and tomato on a roll. In New Orleans, po’ boys makers use a soft-crusted French bread. 

Serves 4

Ingredients:

1 dozen (or more) oysters, shucked 

1 quart vegetable or canola oil

1 cup cornmeal

1/4 cup flour

3/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 teaspoon black pepper

2 eggs

8 brioche rolls or hot dog rolls 

Homemade tartar sauce (see recipe below) or plain mayonnaise

Lettuce leaves

Lemon wedges (from 1 lemon)

1 tomato, sliced

Directions:

1.   In a heavy pot or a fryer, add oil and heat to 375 degrees.

2.   In a medium-sized bowl, combine cornmeal, flour, salt, cayenne, and black pepper. In a small bowl, lightly beat the eggs. One at a time, dip the oysters into the egg mixture, then coat in the cornmeal mixture. Fry in small batches, until oysters are golden on both sides, about 2 to 3 minutes. Drain on paper towels. 

3.   To assemble the po’ boy, slather the bottom bun with the tartar sauce, or mayonnaise, and layer with lettuce, 2 oysters, a squeeze of lemon, a half slice of tomato, and top with bun. Serve immediately.

Tartar Sauce Ingredients:

1/2 cup mayonnaise

2 teaspoons capers, chopped

1 garlic clove, minced

1 tablespoon fresh lemon juice

2 tablespoons relish

Salt and pepper 

Tartar Sauce Directions:

1.   In a small bowl, mix all the ingredients together. Season to taste with salt and pepper.

Latest Stories

Cleo’s Clean Cooking: Best Ever Flourless Chocolate Brownies

Cleo Carney is a high school junior in Ottawa, Canada, and part of the Bluedot team....

Mr. Fix-it: How to Repair Roof Shingles

Mr. Fix-it helps you get more life out of your stuff. Why buy something new if...

Floodplain Restoration Offers Hope for California’s Endangered Fish

California’s wetlands and floodplains are making a comeback. For decades, agricultural expansion and worsening drought conditions...

Meet Caroline MacDougall: Founder of Teeccino

Caroline MacDougall was working as Minister of Herbs, sourcing herbs from around the world for the...

RECIPE: Plant-Based Caramelized Onion Soup with Cheese Toasts

Serves 6 French-style onion soup is a comfort food that can be remade without the traditional beef...

Dear Dot: How Can I Celebrate Without Balloons?

Dear Dot, How can I celebrate an event without balloons? –Cathy, Chilmark, Mass. Dear Cathy, One day in third grade,...

Wisconsin’s First Land Trust Ensures a Species’ Survival

In the 1930s, Albert Fuller frequently made the 175-mile trek from his post as curator of...
Catherine Walthers
Catherine Walthers
Catherine Walthers is a freelance writer and author of four cookbooks. “Now that I’ve learned to grow my own microgreens, my goal for 2021 is not to buy another plastic laundry or dish detergent container, thanks in part to my discovery of GoGo Refill in Portland, Maine.”

Read More

Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here