August 18, 2022

Deep-Fried Oyster Po’ Boy Sandwiches with Spicy Remoulade Sauce

Po-Boys were originally made by the Martin brothers, Bennie and Clovis. Both brothers worked as streetcar conductors until the early 1920’s, when they opened a restaurant in the French Quarter. The restaurant drew in their fellow street car workers and union members. However, when the conductors went on strike in 1929, Bennie and Clovis pledged to give the them free meals until the strike was resolved. The brothers developed a sandwich that came to be known as the “poor boy”. When a striker came by to get a sandwich, they would call out, “Here comes another po’ boy.” The po’ boy was born.
Deep-Fried Oyster Po’ Boy Sandwiches with Spicy Remoulade Sauce
32 ounces shucked or jarred oysters
1 cup plus 1 tablespoon milk
1 tablespoon water
1/4 teaspoon cayenne pepper
2 eggs
1 cup all-purpose flour
1/2 cup cornmeal
Kosher salt and fresh ground pepper, to taste
Vegetable oil, for frying
Four 6-inch hoagie loaves
Remoulade Sauce, recipe follows
Iceberg lettuce, shredded
Tomatoes, sliced
Lemon wedges, for squeezing
Bread & Butter pickles, for serving
Spicy Remoulade Sauce:
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (I like Crystal)
Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees.
Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside, top with sliced tomatoes and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving and serve with a big pile of bread & butter pickles.
Spicy Remoulade Sauce:
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

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