Oyster Po’ Boy

 

The po' boy is one of the most iconic New Orleans dishes we've in the South. Nearly every one of our hundreds of caffs down then serves some variation of this traditional sandwich.

A po' boy is always served on blunt French chuck with all the seasoning lettuce, pickles, tomatoes, and scrumptious remoulade sauce. This classic variation is loaded with crisp cornmeal- caked fried oysters which creates a cutlet- lickin' good sub. Serve it as an indulgent weekend lunch or a fun weeknight regale.

What Type of Oysters to Use :

When making po' boys, the stylish oysters to buy are lately barked. They're always vended in their own liquid and the vessel is dated to guarantee newness. It is possible to buy fresh oysters and shell them yourself.

Find the freshest oysters possible with a fresh smell and use them as soon as possible after purchase. To prepare them for frying, feel around each bone for leftover bits of shell using your hands. It’s quite common to find some bits of shell since husking them is delicate.

Tips and Tricks for Frying Oysters :

still, read through these way and take your time!  Follow these tips and you ’ll be set up for success

• Have a thermometer on hand so you can cover the temperature of your oil painting while frying.

• You want enough oil painting that the oysters will float and not hit the bottom of the pot. About 3 to 4 elevation of oil painting should do the trick. Just be sure to leave a many elevation of headroom so that the pot does n’t boil over.

• You want to fry your oysters hot and fast! At 375 °F, the oysters will crisp up the outside impeccably, leaving you with rotund, juicy oysters when you suck into them.

• Line a distance charger with a cooling rack — you ’ll transfer the oysters then once they come out of the oil painting to allow the redundant grease to drain.

RECIPE :

Oyster Po’ Boy

PREPE TIME :                                                COOK TIME :                                       TOTAL TIME :

    15 min                                                              20 mins                                                  35 mins

    

SERVINGS :  4 to 5 Servings  

NOTE : Freshly shucked oysters are typically sold in their own liquid, which will keep them salty, or in water. I recommend tasting a fresh oyster so you can gauge the salt level before you season and fry them—then you can adjust the salt level to taste.

This recipe makes extra remoulade sauce. If you’d rather not have leftovers, you can halve the sauce recipe.

INGREDIENTS :

For the remoulade sauce 

• 1 1/2 cups mayonnaise
• 1/3 cup heavy cream
• 1/4 cup Creole mustard
• 3 tablespoons thinly sliced green onions
• 1 tablespoon paprika
• 2 teaspoons Cajun seasoning, such as Slap Ya Mama
• 2 teaspoons horseradish
• 1 teaspoon garlic powder
• 1 teaspoon Louisiana hot sauce
• 1 teaspoon sweet pickle relish

For the oysters

• 1 cup self-rising cornmeal mix, such as White Lily
• 1 cup all-purpose flour
• 1 tablespoon Cajun seasoning, such as Slap Ya Mama
• 1 1/2 teaspoons kosher salt, or to taste (adjust based on the saltiness of your oysters and Cajun seasoning)
• 1 1/2 teaspoons freshly ground black pepper
• 2 to 3 quarts canola or vegetable oil, for frying
• 1/2 gallon (about 40) freshly shucked oysters, in liquid

For serving

• French bread
• Shredded lettuce
• Dill pickles
• Sliced tomatoes
• Sliced white onions

METHOD :

1- Make the remoulade sauce :

In a small bowl, stir together all of the remoulade sauce ingredients until combined. Set aside until ready to use. The sauce can be stored in an airtight container in the fridge for up to a week.

2- Make the cornmeal batter :

In a shallow bowl, combine the cornmeal mix, flour, Cajun seasoning, salt, and pepper. Whisk to mix.

Line a sheet pan with paper towels and set nearby.

3- Preheat the oil :

Add enough oil to reach 2 to 3 inches up the side of a large, deep cast-iron pot or Dutch oven. You should have at least 2 to 3 inches of space above the oil to prevent it from boiling over.

Heat the oil over medium-high heat to 375°F.

4- Dredge the oysters :

Meanwhile, prepare the oysters. Remove a few shucked oysters from their liquid and briefly let them drip dry. Add them to the breading and toss to coat completely. Move them to a clean plate and repeat with the rest of the oysters.

5- Fry the oysters :

When the oil comes up to temperature, carefully lower several of the oysters into the oil using a spider or slotted spoon. Don’t overfill the pot—the oysters should have plenty of room to cook without crowding each other. You will need to work in batches. Fry until golden brown and crisp, 3 to 4 minutes.

Remove from the oil, drain, and place on the lined baking sheet. Repeat with the remaining oysters.

6- Assemble the sandwich :

Split the bread in two (if needed) and spread the remoulade sauce on the top and bottom. Add the pickles and top with the fried oysters, sliced tomato, shredded lettuce, and sliced onion. Serve immediately.

The remoulade sauce will keep for a week in an airtight container in the fridge.

NUTRITION FACTS : (PER SERVING)

     714                                          44g                             43g                                       35g

CALORIES                               FAT                         CARBS                             PROTEINS

Bon appetite !! 

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