Fried Oyster Po'Boy Recipe


Inspired by the bread it is served on, the po'boy was reportedly first constructed by brothers and former streetcar conductors, Bennie and Clovis Martin. The brothers opened a sandwich shop after migrating to New Orleans. When streetcar conductors went on strike, the Martins fed their brethren for free and called out "here comes another po'boy" to the staff, so that they could whip him up something good to eat. Typically, a po'boy is a combination of fried food that would keep any appetite at bay, and we often see it made with oysters. This recipe is from Rebecca Lang, author of Southern Living Around the Summer Table, and it is the quintessential representation of a southern po'boy.

Servings: 4
Cuisine: American
Special Designation: Nut-free

Ingredients


- 4 small French bread loaves
- Vegetable oil, as needed
- 1 cup mayonnaise
- 1 tablespoon chopped parsley
- 2 tablespoons finely chopped shallots
- 2 tablespoons tomato paste
- 1 1/2 tablespoons sweet-hot pickle relish
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon hot sauce
- 1 sleeve saltine crackers
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup buttermilk
- 1 large egg
- 2 cups fresh standard oysters, drained
- Shredded iceberg lettuce, as needed

Directions


Preheat the oven to 200 degrees. 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 and heat to 375 degrees F.

Combine the 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.

To see the complete list of "10 Classic Summer Sandwich Recipes," please visit The Daily Meal.