Fried Oyster Po’ Boys!
Thanksgiving is a good time to make fried oyster po’ boys because jarred oysters are often on sale. I experimented with both a buttermilk soak and an egg soak and found that buttermilk has more flavor but eggs make for a more adhesive batter, so the solution is to use them together. Makes 4-6 individual sandwiches.
Ingredients:
4-6 hoagie rolls, hot dog rolls or po’ boy rolls
Butter
For the tartar sauce:
1 ½ c mayonnaise
½ c chopped celery
¼ c chopped onion
¼ c chopped dill pickle
2 T capers
½ t Tabasco sauce
For the oysters:
32-oz jar shucked oysters
2 eggs, beaten
½ c whole buttermilk
1 ½ c all purpose flour
½ c cornmeal
1 T paprika
2 t salt
½ t ground black pepper
Oil for deep frying
Method: Split the buns and toast them in a skillet or on a griddle. Warm the tops first on a dry surface, then remove from the heat, add butter and melt, then toast the insides till they are lightly browned.
Drain the oysters and soak a few minutes in mixed beaten eggs and buttermilk. Make the sauce while the oysters are soaking: combine all ingredients in a bowl and mix thoroughly.
Deep fry the oysters: heat 1 ½ inches corn or other oil to 375 degrees in a saucepan. Mix the dry ingredients thoroughly. Dredge the oysters so they are coated on all sides and deep fry, 2 or 3 at a time, turning after 30 seconds and removing after a minute. They should brown quickly but will be tender inside.
Spread a generous amount of tartar sauce on each side of the roll. Add oysters, 4-6 per roll depending on how big they are. Serve open faced or closed.
