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Oyster Po’ Boy

on our a 10” hoagie bun with lettuce, tomato, and a pickle remoulade

  • 2 Servings
  • 15 minutes prep (1 hour for marinating)
  • Suggested Pairing: A Viognier or a malty beer

Ingredients

  • 12 shucked Oysters (Superior Foods Featured Item: #7209 – Bevans)
  • 1 cup finely shredded Iceberg Lettuce
  • 2 ripe Tomato Slices, halved (salt & pepper)
  • 1 10″ Hoagie Bun (Superior Foods Featured Item: #9072 – Detroit Bread Company)
  • But-R-Like or grilling the hoagie buns (Superior Foods Featured Item: #90804 – Zoye)
  • 1/2 cup Buttermilk (Superior Foods Featured Item: #100380 – Prairie Farms)
  • 4 tbsp Hot Sauce
Dredge
  • 1 cup Flour
  • 1 cup Cornmea
  • 1 tbsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper
  • 1 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • 2 tsp Kosher Salt
  • 2 tsp Ground Black Pepper
Remoulade
  • 1/2 cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tsp Lemon Juice
  • 2 Pickle Spears, finely chopped (Superior Foods Featured Item: #111152 – Harrison Packing)
  • 2 tsp Smoked Paprika
  • 1 tsp Celery Seed

Preparation

  1. Combine buttermilk, hot sauce, and oysters in a sealable bag or covered bowl and marinate in the fridge for 1 hr.
  2. In a medium bowl combine flour, cornmeal, smoked paprika, cayenne, onion powder, garlic powder, salt, and pepper
  3. In a small bowl make remoulade by mixing mayo, Dijon, lemon juice, 2 tbsp hot sauce, pickles, smoked paprika, celery seed, and salt & pepper to taste
  4. Heat veg oil in a Dutch oven or medium pan to 350 F
  5. In 2 batches remove oysters from marinade and allow excess to drip off. Toss in the spiced cornmeal mixture and make sure they are fully coated. Fry for approx. 1 min. until breading is golden brown. Rest fried oysters on paper towel and sprinkle with pinch of salt immediately after frying.
  6. Cut hoagie in half and spread even layer of But-R-Like on each half. Grill or toast halves cut side down on a cast iron pan until hoagies are toasted golden with a bit of charring.
  7. Prepare po’ boys by spreading remoulade on each hoagie half and from bottom up: oysters, lettuce, tomato, and hoagie top. Cut sandwich in half for 2 portions.

TIPS:

Oysters come in different sizes. Pre-shucked oysters would be the easiest route, but if you’re shucking yourself use your judgment on how many you want on the po’ boy.