Oyster Po’boy

Name: Oyster Po'boy
Total time: PT0D0H0M
Yield: makes 2
Ingredients: Vegetable Oil; 2 cups corn flour; 1 ⁄ 2 cup all-purpose flour; 1 tsp. garlic powder; 1 tsp. freshly ground black pepper; 1 ⁄ 4 tsp. cayenne; Salt; 40 oysters, preferably from the Gulf Coast, shucked and drained; 1 ⁄ 2 cup mayonnaise; 1 loaf (about 20" long) soft French or Italian bread, halved lengthwise, then crosswise, lightly toasted; 16 slices dill pickle; 1 ripe tomato, cored and sliced; 1 ⁄ 2 head iceberg lettuce, shredded

Serves
makes 2

CHRIS GRANGER

This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans. Freshly fried oysters seasoned with a mix of garlic and cayenne are sandwiched between crusty bread and topped with crisp lettuce and tomato. See the recipe »

Ingredients

Vegetable Oil
2 cups corn flour
¹⁄₂ cup all-purpose flour
1 tsp. garlic powder
1 tsp. freshly ground black pepper
¹⁄₄ tsp. cayenne
Salt
40 oysters, preferably from the Gulf Coast, shucked and drained
¹⁄₂ cup mayonnaise
1 loaf (about 20" long) soft French or Italian bread, halved lengthwise, then crosswise, lightly toasted
16 slices dill pickle
1 ripe tomato, cored and sliced
¹⁄₂ head iceberg lettuce, shredded

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Instructions

Step 1

Pour oil into a heavy medium pot to a depth of 2" and heat over medium heat until temperature registers 350º on a candy thermometer.

Step 2

Meanwhile, combine corn flour, all-purpose flour, garlic powder, black pepper, cayenne, and salt to taste in a wide dish. Working in small batches, dredge oysters in flour mixture, shaking off excess, then deep-fry in the hot oil until golden brown, about 2 minutes. Transfer oysters to a wire rack to let drain briefly.

Step 3

To assemble, spread mayonnaise on cut length of bread, then put half the pickles, oysters, tomatoes, and lettuce, in that order, on each bottom half. Place top halves of bread atop lettuce.