
Oyster Po’Boy Sandwich
Serves: 2
You can make this sandwich with fried oysters or fried clams. We prefer a combination of oysters and scallops. To make the oysters more tasty and substantial, I coat them with coconut dredging flour mix. We also have layers of flavors. On the bread, we use lemon or yogurt chutney, line the bottom of the roll with baby arugula or fresh watercress; on sautéed bell peppers and onions, we use cocktail sauce, and on the oysters we use tartar sauce. Also, we serve these sauces and/or coleslaw on the side.
- For the Sauteed Onion and Bell Peppers:
Ingredients: 1 tbsp. canola oil and 2 tbsp. butter; 1 large onion sliced ½-inch wide; 1 each of green, red and orange bell peppers, cored, seeded and cut into 1-inch wide strips; ½ tsp. granulated garlic; salt and pepper to taste; 2 long rolls; to serve: 1 cup fresh baby arugula or watercress, lemon or yogurt chutney, pesto or mayonnaise, tartar sauce & cocktail sauce.
- Heat a large sauce pan on medium heat. Add oil and the butter and sauté onion for 5 minutes. Add the pepper strips, garlic and about ¼ tsp. salt and fresh ground black pepper or to taste. Cover and cook on low heat for 8-10 minutes or until soft. Turn off the heat, stir well, cover and keep them warm, heating them on and off just before serving.
- For the Oysters:
Ingredients: About 1 dozen live oysters, scrubbed clean, shucked, loosened and kept on the half shell; for the dredging flour: ½ cup all-purpose flour mixed with 1/2tspn. baking power; 1 cup fresh-grated or frozen coconut; 1 cup Cajun or any spicy dredging corn flour mix (or make your own: 1/2 cup fine corn flour 1/2 cup dry bread crumbs, 1/2Tsp. each oregano, thyme, garlic powder, black pepper & salt) combine all together; canola, olive or peanut oil to deep-fry.
- Heat about 1-1/2-inch-deep oil in a wok or in a wide pot, or in a fryer at 375 degrees (medium-high heat). Spread out the dredging flour mix in a large platter and dump the oysters with their juices all over the flour in a single layer. Now using a tablespoon cover the oysters on the top with the flour mix and press down the flour mix into the oysters. Pick up one oyster at a time with a perforated spatula, shake a little to drop the excess flour from them, and drop them into the hot oil on one side. Fry them about 1-1/2 to 2 minutes on each side until golden brown and take them out of oil in a heated, paper towel lined platter.
- To Assemble the Sandwich: Cut the rolls in half lengthwise, and heat them in the 350 degree oven for 3-4 minutes, until they are just warm.
Spread inside the rolls herb/yogurt chutney or pesto or mayo. Top the bottom roll with arugula or watercress, then with sautéed onion and peppers, drizzle the cocktail sauce, top with fried oysters and drizzle with the Tartar sauce and cover with the top of the roll. Serve with extra sauces and coleslaw on the side.
Tip: The fresh herb-made chutneys are not only tasty and flavor-boosters, but they are healthy and are loaded with nutrients. Also, you will need less salt.
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