Oyster Po’boy

Name: Oyster Po'boy
Total time: PT0D0H0M
Yield: serves 4
Ingredients: Canola oil, for frying; 2 tbsp. kosher salt, plus more to taste; 1 tbsp. ground black pepper; 1 tbsp. paprika; 1 tbsp. garlic powder; 1 1 ⁄ 2 tsp. onion powder; 3 ⁄ 4 tsp. dried thyme; 3 ⁄ 4 tsp. rosemary; 3 ⁄ 4 tsp. oregano; 3 ⁄ 4 tsp. cayenne peper; 3 ⁄ 4 tsp. chipotle chile powder; 40 large oysters, shucked; 2 cups yellow cornmeal; 4 8″-long French bread rolls; Mayonnaise, shredded iceberg lettuce, tomato slices, and dill pickle chips, for serving

Serves
serves 4

CHRIS GRANGER

The oysters are fried in a spicy cornmeal breading for this classic New Orleans sandwich, the recipe for which comes from Crabby Jack's restaurant in Jefferson, Louisiana. This recipe first appeared in the 2012 SAVEUR 100 with the article Crabby Jack's.

Ingredients

Canola oil, for frying
2 tbsp. kosher salt, plus more to taste
1 tbsp. ground black pepper
1 tbsp. paprika
1 tbsp. garlic powder
1 ¹⁄₂ tsp. onion powder
³⁄₄ tsp. dried thyme
³⁄₄ tsp. rosemary
³⁄₄ tsp. oregano
³⁄₄ tsp. cayenne peper
³⁄₄ tsp. chipotle chile powder
40 large oysters, shucked
2 cups yellow cornmeal
4 8″-long French bread rolls
Mayonnaise, shredded iceberg lettuce, tomato slices, and dill pickle chips, for serving

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Instructions

Step 1

Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Whisk together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne, and chile powder in a bowl; add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated; dust off excess cornmeal. Working in batches, add oysters to oil; fry until golden brown, about 3 minutes. Transfer to paper towels to drain, and sprinkle with salt. Spread insides of rolls with mayonnaise, and divide oysters among rolls; top with lettuce, tomato, and pickles.

Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Whisk together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne, and chile powder in a bowl; add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated; dust off excess cornmeal. Working in batches, add oysters to oil; fry until golden brown, about 3 minutes. Transfer to paper towels to drain, and sprinkle with salt. Spread insides of rolls with mayonnaise, and divide oysters among rolls; top with lettuce, tomato, and pickles.