Oyster Po’ Boy
This Recipe Makes: 2 Servings
Preparation & Cook Time: 15 minutes prep (1 hour for marinating)
Suggested Pairing: Viognier wine or a malty beer
Here’s What You Will Need:
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 – Superior Select Deli)
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
1 cup Flour
1 cup Cornmeal
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
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
Here’s How You Do It:
- Combine buttermilk, hot sauce, and oysters in a sealable bag or covered bowl and marinate in the fridge for 1 hr.
- In a medium bowl combine flour, cornmeal, smoked paprika, cayenne, onion powder, garlic powder, salt, and pepper
- In a small bowl make remoulade by mixing mayo, Dijon, lemon juice, 2 T hot sauce, pickles, smoked paprika, celery seed, and salt & pepper to taste
- Heat veg oil in a Dutch oven or medium pan to 350 F
- 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.
- 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.
- 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.
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.