• Fa99b9a7ebf688b552ed623fdc59473d

Oyster Po'boy

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.

Prep
Cook
Serves 4people
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
11
/2 tsp. onion powder
3/4
tsp dried thyme
3/4
tsp dried rosemary
3/4
tsp dried oregano
3/4
tsp cayenne pepper
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
Directions
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.

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