Tuesday, February 10, 2015

Fried Oyster Po Boy

 I can't take a bite of a sandwich without 
feeling like Guy Fieri.

I know a lot of people eat sandwiches, but that dude is probably
the most documented sandwich eater of all time. 

He goes in for a bite like he's trying to surprise the sandwich.
He'll start bending his knees a little while he stares it down,
 and then he'll go full force into the sandwich
with his mouth as wide open as 
a curious toddler trying to fit a doorknob in it's mouth.

He generally emerges with some sort of sandwich element clinging
to his face, at which point you almost can't tell the difference between this
television celebrity and the drunk man you just saw trying to eat
part of a Subway sandwich out of the garbage. 

"Oh god, that's me." I think. "That's what I look like."

So generally, I'm a little self conscious to jump on the sandwich train. 
But this idea popped in my head the other day and it sounded 
too good to ignore. It's delicious and hearty with fresh, summery flavors.

I did however consume it under the cloak of darkness with nothing
but the soft glow of Friends streaming from Netflix to bear witness.

Baby steps. 


For Slaw-1/2 red onion, very thinly sliced
1/2 head Napa cabbage, very thinly sliced 

For Aioli-

2 egg yolks
1 tsp. white vinegar
1 tsp. lime juice
1 1/2 tsp. sriracha 
1 clove garlic
1/4 tsp. salt
1/4 tsp. black pepper
1/4-1/2 c. canola oil to thicken

For Oysters-

The meat of 10-12 oysters
1 tsp. Salt
1/2 tsp. black pepper
1/4 tsp. chilli powder
1 1/2 c. buttermilk
1 c. all-purpose flour
1/2 c. cornmeal

Vegetable/canola oil for frying
baguette for serving
wedges of lemon for garnish

Instructions:  Combine all aioli ingredients in a blender or food processor with the
exception of the oil. Blend the ingredients together and slowly drizzle the oil
into the mixture while the blender is running on high. Keep adding oil until the mixture
is thickened to the consistency of mayonnaise. 

Toss your thinly sliced cabbage and onions with a few spoonfulls of the aioli. 

Refrigerate the slaw and the remaining aioli while you prepare the oysters.

To prepare the oysters, place the drained oyster meat in a bowl and cover with the buttermilk. Let the oysters soak for 5-10 minutes. While the oysters are soaking, 

heat a pot of oil to 350*F. I used a frying pan for this because the oysters are small
enough that they don't need much room to move around. 

Combine the flour, cornmeal, salt, pepper and chilli powder together in a paper bag.

Drain the oysters from the buttermilk and place them in the bag. Shake the bag to evenly coat
the oysters with the breading. Fry the oysters 3 or 4 at a time in the oil for about a minute
to a minute and a half on each side.

Slice and toast your baguette or choice of bread in the oven while the oysters cook.
Spread a layer of aioli on your toasted bread and then layer your sandwich with
the slaw and oysters. Serve with a lemon wedge.

**Recipe makes 2-3 sandwiches. 

Until the next, babes.

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