My Husband has travelled extensively across the globe but me, not so much. There are many places I want to visit and not surprisingly I yearn for those places primarily because of the food. A few examples are of course Spain, France and Italy but a little closer to home, one day we plan on eating our way across the Southern United States. While I can't wait for real Texas BBQ and Mississippi Mud Pie, I long for Louisiana. Oh ya baby, creole and cajun cooking have a special place in my heart.
Now let's just be clear, I am the furthest you can get from being Southern so before I get into trouble from any of you locals I must say that this is my take on the Po' Boy Sandwich so please don't send me any hate mail about oh, I dunno, putting pickles on the sandwich or something like that. I do know for sure that the bun on a po' boy is of utmost importance. You'll want it to be crusty on the outside and light and airy on the inside. From there, the possibilities are pretty broad; shrimp, softshell crab, catfish, crawfish or in this case, oyster. No matter which filling you choose I can assure you that this is a delicious sandwich. Like you needed any convincing. So, until that glorious day when I find myself in New Orleans, my version of the po' boy will certainly suffice.
1 foot long crusty roll, cut in half
8 freshly shucked oysters
1/2 cup all purpose flour
1/4 cup corn meal
1 teaspoon creole seasoning
2 teaspoons hot sauce
pickles, sliced thinly (I prefer bread and butter pickles)
oil for frying such as peanut, grapeseed or vegetable oil
1. Beat the eggs and hot sauce together.
2. In a separate bowl mix together the all purpose flour, corn meal and creole seasoning.
3. Preheat about 1 inch of oil in a heavy bottomed deep skillet or dutch oven to a temperature of 375 degrees.
4. Dip the oyster in the egg mixture followed by the flour mixture and place the oysters one at a time in the hot oil. Make sure you don't crowd the pan, you may have to fry the oysters in batches.
5. Fry the oysters for about 3-4 minutes or until golden brown. Once they are browned, flip the oysters and fry another 3 minutes or again, until golden brown. Remove the oysters from the oil and drain on paper towel.
6. Slather the bread with a good amount of mayonnaise. Place shredded lettuce on the bottom of the bun, followed by tomato slices, pickles and then the oysters.