Name: Fried Oyster Po’Boys
Prep time: 30 min
Ingredients: 4 small French bread loaves; vegetable oil; 1 cup mayonnaise; 1 Tbsp chopped fresh flat-leaf parsley; 2 Tbsp finely chopped shallots; 2 Tbsp tomato paste; 1 Tbsp fresh lemon juice; ⅛ tsp hot sauce; 1 sleeve saltine crackers,finely crushed; ¾ tsp salt; ¾ tsp freshly ground pepper; 1 cup buttermilk; 1 large egg; 1 pint fresh standard oysters, drained; shredded iceberg lettuce

Serve these big sandwiches for a filling lunch or casual supper. If oysters aren’t on hand, these are just as good with fried shrimp.

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Fried Oyster Po’Boys

Makes: 4 servings

Prep Time30

Total Time30

Ingredients

4 small French bread loaves
vegetable oil
1 cup mayonnaise
1 Tbsp chopped fresh flat-leaf parsley
2 Tbsp finely chopped shallots
2 Tbsp tomato paste
1 Tbsp fresh lemon juice
⅛ tsp hot sauce
1 sleeve saltine crackers,finely crushed
¾ tsp salt
¾ tsp freshly ground pepper
1 cup buttermilk
1 large egg
1 pint fresh standard oysters, drained
shredded iceberg lettuce

Instructions

Preheat oven to 200°. Place a wire rack on a baking sheet, and place in oven. Split bread loaves lengthwise, and scoop out most of centers. Reserve for another use. Place hollowed-out loaves on wire rack in oven, and warm 20 minutes (until you’re ready to assemble the sandwiches).
Meanwhile, pour vegetable oil to depth of 1 inch in a large Dutch oven; heat to 375°.
Combine mayonnaise and next 6 ingredients in a bowl. Combine crackers, salt, and pepper in a second bowl. Whisk together buttermilk and egg in a third bowl.
Dip oysters in buttermilk mixture; dredge in cracker crumbs. Fry in hot oil, in 2 batches, 1 to 2 minutes or until golden brown. Drain on a wire rack over paper towels.
Remove bread from oven. Spread cut sides of loaves with mayonnaise mixture; fill with oysters and shredded lettuce.