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.
Fried Oyster Po’Boys
Makes: 4 servings
- 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
- 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.
Fried Oyster Po’Boys Copyright © Rebecca Lang Cooks | rebeccalangcooks.com