Prep 20 mins
Cook 25 mins
This is from The American Test Kitchen Family Cookbook, the same folks as Cook's Illustrated....I trust them implicitly. I haven't made this one yet.
- 1⁄2 cup cornmeal
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 lb shucked oyster (in their liquor, about 20 to 24, you can get them already shucked at the fish counter)
- 6 cups vegetable oil
- 1 long baguette
- 1⁄2 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 1⁄2 cup minced dill pickle
- 1 tomatoes, thinly sliced
- 4 green leaf lettuce leaves
- Prep the oysters: Mix the cornmeal, flour, salt, pepper and cayenne together in shallow container. Scoop up about 8 of the oysters using a slotted spoon. Allow the excess fluid to derain off briefly. Scatter the drained oysters across the cornmeal mixture. Shake the container to coat evenly. Transfer them to a wire rack set over a rimmed baking sheet. Repeat with the rest of the oysters.
- Heat oil in a large Dutch oven, with a candy thermometer attached to the side over high heat until it reaches 375 degrees. Slip half of the oysters carefully into the oil. Cook, stirring and prodding them to keep them from sticking together, until they are golden. It's about 2 minutes. Transfer them to a plate lined with paper towels.
- Return the oil to 375 degrees and repeat with remaining oysters.
- To make the sandwich: Hollow out the middle of the bagette pieces. Spread mayo liberally inside each hollow. Sprinkle with lemon juice. Salt and pepper it if desired. Spread the pickles and fried oysters into the bottom crusts. Top each sanddwich with some tomato slices and lettuce leaves, ending with the top bread half (-ves).
- If you want to make shrimp sandwiches, substitute 3/4 lb. medium shrimp, peeled and deveined. Toss them with 1 large egg (slightly beaten). Use that instead of the oysters in their liquor.
Laissez les bon temps rouler!! A N'awlins style Po-Boy sandwich ready in minutes. This was served with sweet potato fries. I made the shrimp version and Creole seasoning was added in place of the seasonings indicated. Made for *ZWT 5*
Wonderful! I made the oyster version. I think if I had better oysters, it might have been sweeter. I made on a whole wheat french roll and added my own creole mustard sauce instead of the mayo and lemon. I also added spinach instead of lettuce just because I had it. Made for ZWT5 - RRR.
This is straight from the mouth of my neighbor from New Orleans: Where y'at dawlin! Ain't nothin' like ya mama's po-boy, dressed and with some French fries as lagniappe.