Description
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.
Ingredients
For the po’ boy
- 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
For the tartar sauce:
- 1/2 cup mayonnaise
- 2 teaspoons capers, chopped
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons relish
- Salt and pepper
Instructions
To make the po’ boy:
1. In a heavy pot or a fryer, add oil and heat to 375°F.
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.
To make the tartar sauce:
1. In a small bowl, mix all the ingredients together. Season to taste with salt and pepper.